Ingredients

The following ingredients have 4 Servings
  • 1 pound rutabaga
  • 1 pound parsnips
  • 3 tablespoons butter
  • 1/4 cup half and half
  • Salt, as needed
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, minced (180g)
  • 1 large carrot, minced (120g)
  • 1 celery stalk, minced (50g)
  • 1/2 cup red lentils
  • 1/3 cup red wine
  • 3 cups water, divided
  • 1, 28oz can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon minced fresh rosemary
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 1/2 cups cooked bulgur
  • 1 tablespoon miso
  • Parsley, for serving

Instruction

  • Heat a large tall-sided skillet over medium heat. Add the olive oil followed by the minced onion, carrot, and celery. Cook until all are tender, 10 minutes or so. Add the red wine, scraping the bottom of the pan as needed. Stir in the red lentils followed by the water. Bring to a boil, reduce to a simmer, and cook until the lentils are tender, 22 to 25 minutes.
  • While the lentils are cooking, bring a large pot of salty water to a boil. Peel the rutabaga and parsnips, cut into 1” cubes, and add to the water. Cook until the vegetables are tender, 15 to 20 minutes. Drain, return the vegetables to the pot, mash the vegetables, and add the butter, half/half, and more salt if needed.
  • Once the lentils are cooked, measure in the crushed tomatoes, tomato paste, rosemary, parsley, and bulgur. Cook for another 10 to 15 minutes to let the flavors mingle. When done, stir in the miso. Taste and adjust the seasonings or add a splash or two of water if needed.
  • Divide the parsnip mash into four bowls and top with the lentil ragu. Sprinkle with parsley before serving if desired.