Unctious-ness

As we enter the season of seasonal, celebrational Thanksgiving and Christmas fayre, this dish created during an evening session of the Mastery of Cooking course came as something of a revelation. A celebratory vegetarian meal conceived by Jean Torné, lacking nothing in richness and indulgence. It combined some classical cooking techniques with good quality but very simple and accessible ingredients. At the heart, a selection of organic root vegetables, individually sauteed in Ghee and Olive Oil; a Swede and Potato Mash infused with herby Olive Oil and topped with a sprig of Dill; and rich Beluga Lentils cooked with Mushrooms and vegetables. And topping it all, the remarkable Sauce which began with a pot-pourri of chopped vegetables, again sauteed in Ghee,  simmered in vegetable stock and a good helping of decent quality wine, seasoned with Shoyu, strained off and reduced,  then liberally spooned across the plate.