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Lentil cream with beer balsamic vinegar recipe
To bring some variety into your sandwich spreads, do try to use some vegetable creams from time to time. This lentil paté prepared with linseed oil and beer balsamic vinegar tastes a little like liver cream but has no meat ingredients at all. It is delicious, rich in vegetable proteins and also quick to make.
Production
01
Chop finely the onion, snip the garlic into thin slices and cut the parsnip into rings. Sear it all on the rape seed oil. Add as much water as covers it and then braise it until soft.
02
When it is done, add the pre-cooked lentils, the salt and pepper, the paprika powder and the caraway. Mix them thoroughly and braise it all together for 3-4 more minutes.
03
Put the vegetable ragout in a blender, add the linseed oil, the beer balsamic vinegar and the mustard, and blend it until creamy. Add water if you feel it necessary. It is done when it can be spread nicely and smoothly. Kept in a glass jar, it can be stored in a fridge for 4-5 days.
Tip:
Soak the lentil the previous night and cook it in salty water with same pepper and bay leaves in 20-25 minutes the next day. If you prefer, you can use carrots instead of the parsnip
Ingredients
2
tbs
3
tbs
1
tbs
Beer vinegar
or
2
ts
150
g
pre-cooked lentils
100
g
parsnip
70
g
onion(s)
2
clove(s)
garlic
1
coffee spoon
1
pinch
1
coffee spoon
ground paprika
0.5
coffee spoon