Dinner Feb 4, 2025
Note: I used chinkiang vinegar because I just got it and just wanted to try it out. Otherwise I probably would have used rice vinegar.
Ingredients:
2lbs Carrots
2lbs Parsnips
Vegetable Oil
1¼ cups Black Lentils
3 cups Stock
1 block Silken Tofu
1 large Yellow Onion
To Taste:
~3oz Curry Paste
~2 teaspoons Soy Sauce (for umami)
~1 teaspoon Chinkiang Vinegar
Kosher Salt
Black Pepper
Directions:
Preheat oven to 450°F (230°C).
Dice carrots and parsnips, add to a foil-lined and greased baking sheet, drizzle with oil and season with salt and pepper, roast for 45 minutes.
Meanwhile, cook the lentils in the stock, once cooked, drain the lentils in a fine mesh strainer with a stock pot under it to catch and keep the stock.
Once vegetables are done, set aside a half a cup each of roasted carrots and parsnips. Add the remaining vegetables to the pot with the stock. Puree until smooth. Cut the tofu into cubes, add to the puree, and blend again until smooth. Heat the puree on the stove over medium heat.
Finely chop the onion and add it to the puree. Adding a little at a time, season to taste with curry paste, soy sauce, vinegar, salt, and pepper. Simmer until onion has softened.
Stir in the lentils and reserved carrots and parsnips.
Serve over rice.
Final Notes:
I had been wanting to try using pureed silken tofu as a thickener for awhile. I really liked the way it turned out.
Comentários