1000 g Canned green lentils
3500 g Potato-onion mixfrozen
500 g Parsnip stripsfrozen
2 l Oat cooking cream
150 g Tomato paste
30 g Corn starch
50 g Vegetable bouillon powder
30 g Crushed garlic
6 g Dried rosemary
4 g Paprika powder
16 g Iodised salt
Portion size: 330 grams
Yield from 20 portion recipe: 6.600 kg
Menu labels: Vegan, Dairy-Free, Contains garlic
NOTE! Oat cooking cream contains less than 100 mg of gluten per kg, which is safe for most people with coeliac disease.
Carbon footprint per portion (330 g): 0.4 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Rinse and drain the lentils. Mix together the lentils, potato-onion mix and parsnip strips and transfer to a greased GN container (1/1 GN 65).
Mix together the oat cooking cream, tomato paste, cornstarch, vegetable bouillon powder and seasonings. Pour over the potato-lentil mixture and stir until well combined. Bake in the oven using the combination function (50 % steam) at 160 °C for 50 to 60 minutes.
Does your kitchen use the cold preparation method? The cold preparation recipe for the lentil and potato casserole can be found here.