Ingredients
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1000 g Canned green lentils
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3500 g Potato-onion mixfrozen
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500 g Parsnip stripsfrozen
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2 l Oat cooking cream
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150 g Tomato paste
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30 g Corn starch
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50 g Vegetable bouillon powder
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30 g Crushed garlic
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6 g Dried rosemary
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4 g Paprika powder
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16 g Iodised salt
Directions
Portion size: 330 grams
Yield from 20 portion recipe: 6.600 kg
Vegan
Allergens: gluten
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.
Instructions
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.
