Unless it’s mashed potatoes, I’m not into a side of mush. I once made a butternut squash-pumpkin-ruttabaga puree as a side to a cabbage hash, but that was once. Just once.
And now I possess a large bowlful of lentil puree. At first I wanted to make a lentil salad, but when my lentils tasted bitter, I doused them with soy sauce and threw them in the food processor for a prompt whipping.
I rolled the first batch of the puree, with slightly cooked and soy-flavored cabbage, into spring rolls. The rolls were then topped with a dipping sauce of grated carrots (using a microplane), sesame oil, sesame seeds and more soy sauce.
But the appetizer used only a third of the lentil puree. What to do? I googled “lentil puree” and found an idea from The Sneaky Chef.
Lentil Patties with Roasted Brussels Sprouts and Carrot-Soy Sauce
And I just want to put this reminder out there – I mess around in the kitchen. I love telling you what I’ve made and how I do it, but there is no exactness to my cooking. Take it as a guide.Read More›