Tuesday, September 27, 2011

Spicy Root and Lentil Hot pot with Swedish lake Crayfish and Chipotle cream

what colors, flavors,textures. It's a fusion of goodness.
It's true. If you have not heard.... it is the autumn here. The leaves on the trees are turning those fabulous colors of reds and golds. There's a  familiar  sound of crunch under every step you take on your daily outings. The weekend markets are full of parsnips, carrots, potatoes of a trillion varieties. The lovely ears of fresh corn on the cob, the last berries of the season all begging to come home with you.

can not go wrong with home grown vegetables and organic 
This past weekend I spent in Varberg on the coast of western Sweden with the Goat as he played the Oktoberfest there. We took a lovely walk along the coast up to the towns center and as it was the weekend, and the local farmers market was in full swing. I could not pass up the opportunity to score, organic just picked home grown vegetables.

I like to mix a lot of different tastes and textures in my cooking. Especially when I am cooking vegetarian. I really have to give myself two thumbs up on this new discovery as I truly blew my socks off with just how good this combination is. I hope you will be able to find the time to make this in your part of the world. Would love to hear what you think. I realize it will be difficult for many to find KRÄFTOR (Swedish lake crayfish, but you can always use shrimp or a sweet flavored white fish or just have it with out.

For the curry:
1 large yellow onion
2 tablespoons of olive oil or vegetable oil
2 garlic cloves peeled and sliced
700 grams Potatoes, peeled and cut into large chunks
4 large carrots, peeled and sliced into large pieces
2 medium sized Parsnips, peeled and sliced as the carrots
1 liter of vegetable stock
100 grams red lentils
4 tablespoons of PATAKS  BALTI Tomato and Coriander curry sauce  available at fine Asian stores or if you live in Sweden www.englishshop.se or any of your favorite powdered curry. ATTENTION: Add one tablespoon at a time until you get a level of curry you like. 
1/2 cup flat leaf parsley chopped

Swedish Kräftor ie: Swedish lake grown crayfish with dill flavor gives this dish a depth of flavor and the sweetness helps cool the heat in the curry. Fantastic combination.


1 small container of cream fraiche, sour cream if you have too
2 tablespoons of hot chipotle paste available in the Mexican section of your local grocer. (In Sweden available at Ica made by Santa Maria.)http://www.santamariaworld.com/Produkter/Texmex/#!/chipotle-paste/

Add your chipotle paste directly to the cream fraiche stir and dollop your curry.Taste add until you get the flavor you like. Chipotle has a smoky flavor with a little heat attached. As always use a little at first and taste, taste, taste as you go. It is your best friend in the kitchen.

How to curry:

1.Heat oil in a large heavy bottomed pan and cook the onion and garlic over medium heat. Keep stirring as, you do not want to burn the garlic. If you think the heat is too high turn it right down, and allow the onions to cook until transparent and some what soft. 

looking good. Soon it will be time to add the vegetable stock
oh just lovely it is coming together nicely
2.Add in the potatoes, parsnips, carrots and stir. Let the root vegetables get some color on them if possible. Control your heat, as root vegetables have a lot of sugar in them, and they will tend to get stuck to the bottom of the pan, and burn. Add in your curry paste/powder. Stir and then proceed to add in the vegetable stock. Let it come to a boil, then turn down the heat  to low and add in your lentils. Cover and let cook for 20 minutes stirring occasionally. Make sure it is on low so you do not burn the bottom. 

creamy,full of flavor fantastic.
It can take more than twenty minutes depending on your size of potaoes and carrots. I like to break a few of the potatoes up as it is cooking to help give the curry a more thicker consistency. When your root vegetables are to your likeness. Add in your chopped parsley and even better with coriander. Serve in bowls. Top with crayfish/shrimp/fish and chipotle cream and serve. A lovely, lovely dish. Enjoy.

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