Summary

Ingredients

• 1 small Jar / s lentils
• 500 g parsley root (s)
• 3 shallot (s), finely chopped
• 2 tablespoon butter
• 80 ml white wine, drier
• 500 ml poultry stock
• 100 ml cream, liquid
• some salt and pepper, whiter
• 1 handful lamb`s lettuce, washed

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Instructions

1. Drain the lentils in the sieve. Peel the parsley roots and cut into approx. 1cm thick slices. Heat the butter in a saucepan, sauté the parsley root and shallots in it. Deglaze with white wine and reduce by half. Pour in the chicken stock and cream. Let everything simmer for 15-20 minutes on a low heat. Then puree finely and season with salt / pepper. Add the salad and heat it up in less than 1 minute.
2. Arrange on the plates and spread with a teaspoon of lentils on top.