Celeriac Pavé with Black Lentil Ragout, Apple Gastrique and Crisp Sage

01

Ingredients

• 1 large celeriac (about 900 g), peeled
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon fresh thyme leaves
• 1 1/4 teaspoons fine salt, divided
• 1/2 teaspoon black pepper, divided
• 3/4 cup (150 g) dry black lentils, rinsed
• 2 1/4 cups (540 ml) low-sodium vegetable stock
• 1 small shallot, finely diced
• 1 small carrot, cut into 5 mm dice
• 1 tablespoon tomato paste
• 1 teaspoon tamari
• 1 teaspoon sherry vinegar
• 1 crisp apple, peeled and cut into 5 mm dice, divided
• 1/2 cup (125 ml) unsweetened apple juice
• 1 1/2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 12 fresh sage leaves

02

Prepare the dish

1. Heat the oven to 375°F (190°C). Line a 20-by-10 cm loaf pan with parchment, leaving overhang on two sides.
2. Slice the celeriac into even 1.5 to 2 mm rounds with a mandoline, using its guard, or a very sharp knife. Toss the slices with 1 1/2 tablespoons olive oil, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Layer the celeriac tightly in the prepared pan, trimming pieces so the corners are filled. Cover with parchment and foil, place a second loaf pan or a small ovenproof weight on top, and bake for 55 to 65 minutes, until a knife passes through easily.
4. Remove the weight and foil. Cool for 15 minutes, lift out the slab and cut it into four neat rectangles. Place the portions on a parchment-lined tray and return them to the oven for 12 to 15 minutes, until the edges are deeply golden.
5. Meanwhile, combine the lentils and stock in a saucepan. Bring to a simmer and cook uncovered for 20 to 25 minutes, until tender but intact; drain any excess liquid.
6. Heat 1 tablespoon olive oil in a sauté pan over medium heat. Cook the shallot, carrot and half the diced apple for 6 minutes. Stir in the tomato paste for 1 minute, add the cooked lentils, tamari, sherry vinegar, 1/2 teaspoon salt and remaining pepper, and simmer for 3 minutes until glossy.
7. For the gastrique, simmer the apple juice, maple syrup, cider vinegar and remaining diced apple in a small saucepan for 8 to 10 minutes, until reduced to a light syrup. Blend until smooth, then strain and keep warm.
8. Heat the remaining 1/2 tablespoon oil in a small pan over medium heat. Fry the sage leaves for 20 to 30 seconds per side until crisp; transfer to a towel and season with the remaining 1/4 teaspoon salt.