1 large Granny Smith apple, peeled and diced 2 tbsp (30 ml) maple syrup 5 large leaves fresh sage, finely chopped
½ cup (125 ml) canned brown lentils, drained and rinsed ⅔ cup (160 ml) Mommessin Cuvée Saint Pierre Rouge kosher salt and freshly ground black pepper, to taste 1 lb (450 g) frozen puff pastry, thawed 2 tbsp (30 ml) milk Cranberry Chutney, to serve, make ahead, recipe follows 1 Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment.
2 Dice parsnips and onion and place on lined baking sheet. Drizzle oil over vegetables and toss to coat evenly. Arrange vegetables in a single layer on sheet and roast until just tender, about 20 minutes. 3 Remove vegetables from oven and stir in chestnuts, diced apples, maple syrup and sage. Return to oven and roast for another 10 minutes. 4 Meanwhile, in a small saucepan over medium heat, stir lentils and wine. Bring to a simmer and cook, stirring often, until lentils have broken down and mixture is consistency of mashed potatoes, about 10 minutes. Remove from heat and set aside.
5 Transfer warm roasted vegetables to a large bowl and stir in lentil mixture. Season to taste with salt and pepper. Reline baking sheet with fresh parchment. Set aside.
6 Lay puff pastry out on a lightly floured work surface and roll into a larger 12 × 15-in (30 × 38 cm) rectangle. If your puff pastry comes in 2 sheets, you may need to overlap slightly and roll together to get size needed. Ensuring middle third remains intact, diagonally slice outer thirds in 1-in (2.5 cm) thick strips. Remove end strips from each side. Gently transfer pastry onto lined baking sheet. Spread parsnip filling evenly along centre third of pastry. Starting at 1 end, overlap strips of pastry from alternating sides to cover filling until it is fully wrapped. Tuck pastry under each end to enclose filling. Brush surface of braid with milk. 7 Bake until puffed and evenly golden brown, 20 to 25 minutes. Let cool for at least 20 minutes on baking sheet, then transfer to a serving platter and slice to serve with Cranberry Chutney. Serves 6 to 8 CRANBERRY CHUTNEY
Makes about 2 cups (500 ml) INGREDIENT IN MOMMESSIN CUVÉE SAINT PIERRE ROUGE France $10.99 513 KALE SALAD WITH WHISKY PICKLED CRANBERRIES
1 large navel orange 1 cup (250 ml) water ¾ cup (180 ml) granulated sugar 1 × 12 oz (340 g) bag fresh cranberries 1 large Granny Smith apple, peeled and diced
½ cup (125 ml) cider vinegar ¼ tsp (1 ml) ground ginger
1 Finely zest orange rind and set aside. Cut away peel and pith from orange. Working over a small bowl to catch any juice, cut between membranes to release orange segments. Chop orange segments, add to bowl with any orange juice and set aside. 2 In a medium saucepan, stir water and sugar. Place over medium-high heat and bring to a boil, stirring often. Once sugar has dissolved, add cranberries, diced apples, cider vinegar, ginger, orange zest, chopped orange segments and any orange juice. Return mixture to a boil, then reduce heat to medium-low and simmer, stirring often, for about 10 minutes. 3 Pour chutney into a heatproof bowl and place a piece of parchment directly on surface of chutney. Set aside to cool at room temperature. Can be made ahead and stored in an airtight container in refrigerator for up to 4 days. Bring to room temperature again before serving.
WHISKY PICKLED CRANBERRIES ½ cup (125 ml) granulated sugar
½ cup (125 ml) cider vinegar ½ tsp (2.5 ml) whole cloves 1 cinnamon stick 3 tbsp (45 ml) J.P. Wiser’s Special Blend Canadian Whisky 1½ cups (375 ml) fresh cranberries
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