|Yield||2 cups dressing|
This little number is inspired by chicken-liver terrine, a French brasserie and Jewish delicatessen classic. Replicating the same technique and flavor notes from a passed-down recipe, I swap out the livers for legumes. I won’t say you can trick your chicken liver-loving pals, but you will astonish them.
|1||cup dried brown or green lentils|
|2||garlic cloves, peeled and left whole|
|½ to ¾||tsp. salt, plus more to taste|
|1||cup peeled and thinly sliced shallots (about 4 bulbs)|
|¼||cup bourbon or cognac (booze-free option: apple cider)|
|2||tsp. chopped fresh rosemary (from at least 2 sprigs)|
|½||tsp. grated nutmeg|
|~||Freshly ground black pepper|
This content is from the book The Meat Lover’s Meatless Celebrations by Kim O’Donnel.
A father’s legacy
The vegetarian-cooking pioneer
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