Lentil Plato, Sweet Potato, Celeriac and Broccoli

individual portion
using parchment paper to bake is called ‘al cartoccio’ or ‘en papillote’
here the Potato is wrapped in foil and the Celeriac in both parchment paper and foil

70g Puy Lentils, cooked 20min
40g toasted flaked Almonds
1 Albumen lightly whisked
30ml Sunflower Oil
200g Sweet Potato, halved longways
30g Doux de Montagne quite thinly sliced
300g Celeriac, sliced into thinnish triangles
celery seed
200g Tenderstem Broccoli, florets kept to thin little branches, large stems cut into medium chunks and also sliced longways for even sizes
nutmeg(gr) pepper(gr)

WRAPPED SWEET POTATO (70+min)
Started to preheat the oven to 220°C
Wrapped the Potato in foil, closed but loosely, placed in 20cm tin for ease of handling
Baked 70min (but lowered temperature 25min before the end, see Celeriac and Plato)

DOUBLE WRAPPED CELERIAC (30min)
Placed a large rectangle of foil in 20cm tin, placed a similar size parchment paper on top making a hollow, placed the Celeriac in that hollow with celery seed and 15ml Sunflower Oil, closed tightly but loosely
30min before the end of the Potato cooking placed the Celeriac in the tin next to the Potato
Baked 30min
25min before the end of cooking lowered the temperature to 180° to accomodate the Plato

PLATO (20min)
Prepared the Plato by mixing together the first three ingredients
Made a small circle of the Plato in 20cm tin lined with parchment paper
Baked in the oven with the Potato and Celeriac for 20min at 180°C

BROCCOLI (20min)
In medium large frypan fried the Broccoli stems in 15ml Sunflower Oil for 20min
15min before the end added the florets and stirred to cover in oil but then separated to cook separately
also added the nutmeg and pepper
stirred together at the end

At the end of cooking placed the Cheese in the middle of the Potato, re-wrapped and returned to the oven while dishing up, to help melt the Cheese

complete protein 20g
saturated fats 10.3g
6.8g uncompleted legume protein