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This hearty, savoury winter dish is gently lifted by the rich sweetness of the
prunes. Serves four to six.
2 tbsp olive oil
2 large onions, peeled and sliced thin
2 medium carrots, peeled and sliced on the diagonal
2 stems celery, sliced on the diagonal
2 bay leaves (optional)
1 sprig fresh thyme (optional)
8 sausages
500ml chicken stock
150g puy lentils
200g pitted prunes
Sea salt and freshly ground black pepper
Heat the oven to 140C/285F/gas mark 1. Heat the oil in a large casserole over a
medium-low heat. Add the onions, cover, sweat for 10-15 minutes, then add the
carrots and celery, and bay and thyme, if using, cover and sweat for 10 minutes
more.
Heat a tablespoon of oil in a frying pan, brown the sausages all over, then add
to the casserole. Deglaze the frying pan with a little stock, then pour into
the casserole. Add the lentils, prunes and remaining stock the liquid should
barely cover everything, so add water if need be bring to a simmer, cover and
pop into the oven for an hour to an hour and a half. Give it a stir halfway
through. Season to taste, and serve. This is great with a baked potato and some
lightly cooked greens.