Lentil and Root Vegetable Mash with Wine-Braised Shallots

Potato based stews are definitely a staple in Dutch cuisine (curly kale, endive and sauerkraut are the most popular), but this stew made with root vegetables, lentils. The boozy shallots/gravy is absolutely incredible too. A must try winter dish!  Continue reading “Lentil and Root Vegetable Mash with Wine-Braised Shallots”

Crostini with Braised Oxtail, Cauliflower, Shimeji mushrooms and Quail Eggs

This recipe is based on one I found over at LXRY by Aan de Poel**’s chef Stefan van Sprang.

Continue reading “Crostini with Braised Oxtail, Cauliflower, Shimeji mushrooms and Quail Eggs”