Thinner, lighter and more nimble than European knives, these two Milk Street Kikuichi Japanese knives + Christopher Kimball 6" Nakiri will dramatically improve your kitchen prep skills.
Cider-Braised Lentils with Apple-Radish Pickles
French green lentils hold their shape with cooking and retain a firm, meaty bite. In this recipe their earthy, slightly peppery flavor pairs perfectly with the sweetness of apple cider and butter-sautéed shallots. For efficiency, prep the radishes and apple while the lentils simmer. You could serve this as a vegetarian meal, or for added savoriness garnish with ribbons of prosciutto. It's also a great accompaniment to garlicky sausages.
tablespoons (½ stick) salted butter, divided
large shallots, sliced into thin rings, layers separated
01In a large saucepan over medium-high, melt 3 tablespoons of the butter, occasionally swirling the pan, until the milk solids at the bottom begin to brown, about 2 minutes. Add ¾ of the shallots and cook, stirring, until lightly browned, about 5 minutes. Stir in the garlic and thyme sprigs, then cook until fragrant, 30 to 60 seconds.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial