How to make it

  • Cut the ends off each zucchini and slice into 3” inch long pieces.
  • With a small, sharp spoon or melon baller, hollow out the centre of each zucchini slice, leaving about ¼” inch of zucchini flesh intact See Photo. Set zucchini tubes aside for "marrow" recipe (see associated recipe).
  • Finely chop the extracted zucchini flesh and reserve.
  • In a deep sauté pan, heat the oil over medium heat.
  • Add the leeks and cook until softened, then stir in the beet, eggplant, reserved zucchini, celeriac, carrot and kohlrabi and cover. See Photo
  • Cook for 5 minutes, covered, then uncover and sauté until almost tender.
  • Add the garlic, thyme, basil and paprika and cook until fragrant, about 1 minute.
  • Add half the wine, stirring vigorously, then add the lentils, olives and tomato paste.
  • Heat through, then add arugula and remaining wine.
  • Re-cover the pan and cook just until the arugula wilts. Season to taste, then remove from heat and cool slightly.

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  • jo_jo_ba 3 years ago
    Amount Per Cup
    Calories: 148.9
    Total Fat: 4.7 g
    Cholesterol: 0.0 mg
    Sodium: 161.1 mg
    Total Carbs: 21.8 g
    Dietary Fiber: 6.5 g
    Protein: 5.7 g
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