Golden Sweet Potato and Ricotta Terrine with Sherry Beluga Lentils, Confit Leeks and Crunchy Walnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a loaf or terrine pan with a little of the olive oil.

2. 2

   Arrange the sweet potato slices on two trays, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 15 minutes at 220 °C / 425 °F, turning halfway through, until flexible but not falling apart. Set aside.

3. 3

   While the sweet potato roasts, mix the ricotta, 30 g Parmesan, egg, fresh thyme, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl until smooth.

4. 4

   Line the bottom of the pan with a layer of sweet potato. Add a thin layer of the ricotta mixture. Repeat alternating layers until finishing with sweet potato on top. Press gently to compact, brush with 1 tablespoon olive oil, and sprinkle with the remaining 10 g Parmesan.

5. 5

   Reduce the oven temperature to 190 °C / 375 °F. Bake the terrine for 30 minutes at 190 °C / 375 °F, until firm and golden on top. Let it rest for 10 minutes before unmolding or slicing.

6. 6

   While the terrine bakes, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the onion, carrot, and celery with a pinch of salt, and cook for 6 minutes until softened. Stir in 2 garlic cloves and cook 30 seconds more.

7. 7

   Add the beluga lentils and dry sherry. Cook for 1 minute so the alcohol partially evaporates. Pour in the hot vegetable broth, add 1/4 teaspoon salt, and simmer for 25 to 30 minutes until the lentils are tender and saucy. Adjust with salt and black pepper to taste.

8. 8

   In a wide skillet, melt the butter with the remaining tablespoon of olive oil over medium-low heat. Add the leek and a pinch of salt, and cook for 10 to 12 minutes, stirring, until very tender and lightly golden. Add the remaining garlic clove and cook for 30 seconds.

9. 9

   Add the walnuts to the leek, then the honey and balsamic vinegar. Cook for 1 to 2 minutes, stirring, until the walnuts look glossy and the leek is lightly glazed. Turn off the heat and fold in the fresh parsley.

10. 10

    To serve, spoon a bed of beluga lentils onto each plate. Set a slice of sweet potato terrine on top and finish with the confit leek and crunchy walnuts over the top.