Roulade w/Chestnut Stuffing
From: Karen C.
Here is main dish #1.
The Rich Mushroom Sauce is sooooooo good, so even if you don't
make the roulade, you may want to make the mushroom sauce for
mashed potatoes or something.
It's pretty much like mushroom gravy.
Recipe By :
Vegetarian Times (November, 1997)
Serving Size: 8
- 1 1/2 cups red lentils
- 4 cloves garlic -- minced
- 2 cups fresh bread crumbs
- 3 tablespoons water or fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
In a medium saucepan, combine lentils and 2 1/2 cups of water.
- 1 tablespoon vegetable oil
- 2 medium onions (2 cups) -- chopped
- 1 cup finely chopped red bell pepper
- 1 1/2 cups canned peeled chestnuts
- 2 cups fresh bread crumbs
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh parsley
- sage sprigs for garnish
Bring to a boil, reduce heat, cover, and simmer until lentils are
tender and water is almost absorbed, about 15-20 minutes.
In a medium skillet, heat oil over medium heat.
Add onions and bell pepper and cook, stirring often, until vegetables
are soft, about 7 minutes.
Remove from heat.
In a food processor, combine onion-pepper mixture, chestnuts,
bread crumbs, and sage, and pulse on and off until well-blended.
Transfer to a large bowl and season with salt and pepper.
Preheat oven to 350 degrees F.
Transfer cooked lentils to food processor.
Add garlic, water or lemon juice, bread crumbs, salt and pepper,
and process until mixture becomes a smooth, pliable dough.
Spread out a large piece of parchment or wax paper on a flat surface.
Transfer lentil mixture to paper and pat (I also used a rolling
pin) into an 11x14-inch rectangle.
Spread Chestnut Stuffing evenly over lentil layer.
Starting with the short end, carefully roll up lentil mixture,
using paper to guide you (pull upward on edge of paper to propel
the dough forward and create rolling action).
Press roll firmly together with your hands as needed.
Lift Roulade onto a lightly greased baking sheet and rub with
softened butter or margarine.
Bake until heated through and top is just beginning to brown,
about 15-20 minutes.
Transfer to a serving platter.
Serving Ideas :
Serve on platter surrounded by roasted veggies&sage sprigs
I made this for Thanksgiving, 1997, and we really enjoyed it.
I believe it needed to cook much longer than the recipe says,
perhaps even twice as long, to heat through.
Also, by itself, the Roulade may be rather dry. I *strongly* recommend
serving it with the Rich Mushroom Sauce or other gravy or sauce.
This Roulade is different than most in that its outer layer,
which is made of cooked lentils, is unbaked when it is rolled
around the stuffing.
It is baked after rolling.
This allows the dish to be assembled well in advance.
Leftovers can be eaten cold, and Roulade slices can be made into