Winter Warmers: We recently asked our very own Zoi Condos (Chef at The Essential Ingredient Cooking School) if she could share with us her favourite vegetarian winter stew/braise.
Here is a recipe for Braised Cos Hearts with Lentils Du Puy:
300g Du Puy style lentils
2 bay leaves
50g unsalted butter
100g carrot, finely diced
100g onion, finely diced
100g celery, finely diced
10g garlic, minced
100ml dry white wine
600ml vegetable stock
3 cos hearts
½cup parsley, chopped
Salt & pepper to taste
Place lentils along with the bay leaves into a pot large enough to hold them comfortably. Cover with cold water. Bring this to the boil over a medium heat & then turn down to a simmer & cook for 20 minutes or until the lentils are cooked but still have a little resistance in the middle. Strain & set aside.
Heat a heavy based pot on a medium to low heat, & add the butter. Once melted add the carrot, onion & celery, season lightly, & cook for 30 minutes, stirring occasionally until the vegetables are soft & have taken on a little colour. Turn up the heat & add the garlic. Cook for 2 minutes & then deglaze the pot with the wine. Reduce by half.
Prepare the cos by simply cutting in half lengthways & trimming the end to make it tidy. Discard any of the rough outer leaves. Wash well in cold water & drain. Once the wine has reduced, place the cos into the pot & cover with stock. Season a little & bring to the boil. Reduce to a slow simmer, put a lid on the pot & cook for 20 minutes. Add the cooked lentils at this point & move things around so everything settles. Cook for a further 10 minutes.
Taste & adjust the seasoning if required. Sprinkle with chopped parsley. This dish is beautiful on its own as an entrée or makes a great accompaniment to poultry dishes. 📷: Lindsey Johnson