Ingredients
- - Potatoes : 3 Lbs
- - Small Potatoes : 3 Lbs
- - Salted Butter : 1/2 cup
- - Mushrooms : 1 oz
- - Brown Lentils : 3/4 cup
- - Garlic : 6 cloves
- - Kosher Salt : 1 tsp
- - Onion : 3 cups
- - Tomato Puree : 2 tbsp
- - Bay Leaves :
- - Olive Oil :
- - Dry White Wine : 2 cups
- - Vegetable Stock : 8 cups
- - Cornstarch : 2 tbsp
- - Soy Sauce : 2 tsp
- - Rosemary : 2 sprigs
- - Parsley :
- - Sage :
- - Chives :
Instructions
1 - Add Ingredients:
12 cups chopped mixed vegetables
1 cup chopped fresh mushrooms
1 cup pearl onions
TOPPING:
Preheat oven to 450°.
2 - Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes.
3 - Let cool slightly, then peel.
4 - Press potatoes through a ricer, food mill, or colander into a large bowl.
5 - Add butter; stir until well blended.
7 - Season to taste with salt.
8 - FILLING:
Soak dried porcini in 3 cups hot water; set aside.
9 - Combine lentils, 1 garlic clove, 1 tsp.
10 - salt, and 4 cups water in a medium saucepan.
11 - Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–20 minutes.
12 - Drain lentils and discard garlic.
14 - oil in a large heavy pot over medium heat.
15 - Add onions and cook, stirring occasionally, until soft, about 12 minutes.
16 - Add chopped garlic and cook for 1 minute.
17 - Stir in tomato paste.
18 - Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.
19 - Add bay leaves and wine; stir, scraping up any browned bits.
20 - Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind.
21 - Bring to a simmer and cook until liquid is reduced by half, about 10 minutes.
22 - Stir in broth and cook, stirring occasionally, until reduced by half, about 45 minutes.
23 - Strain mixture into a large saucepan and bring to a boil; discard solids in strainer.
24 - Stir cornstarch and 2 Tbsp.
25 - water in a small bowl to dissolve.
26 - Add cornstarch mixture; simmer until thickened, about 5 minutes.
28 - Season sauce with salt and pepper.
30 - Preheat oven to 450°.
31 - Toss vegetables and pearl onions with remaining 2 Tbsp.
32 - oil, 5 garlic cloves, and rosemary sprigs in a large bowl; season with salt and pepper.
33 - Divide between 2 rimmed baking sheets.
34 - Roast, stirring once, until tender, 20–25 minutes.
35 - Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce.
37 - DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead.
38 - Cover separately; chill.
39 - Arrange lentils in an even layer in a 3-qt.
40 - baking dish; set dish on a foil-lined rimmed baking sheet.
41 - Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils.
42 - Pour sauce over vegetables.
43 - Spoon potato mixture evenly over.
44 - Bake until browned and bubbly, about 30 minutes.
45 - Let stand for 15 minutes before serving.