I’ll never forget when I was working on an organic farm in California, weeding in the garden, about to pull up what I thought was a gigantic invasive species of some sort. Turned out it was Jerusalem artichokes (also called sunchokes). If you have never seen these little tubers before, you would be shocked to see the size of their plants in comparison to the teeny tiny edible roots.
Despite their name, Jerusalem artichokes are actually a member of the sunflower family, and have no relation to Jerusalem or artichokes. The small, gnarly-looking tuber somewhat resembles ginger root. The flavor is earthy (which can actually be overwhelming if not complemented with the right foods), slightly sweet, and similar to a water chestnut. The texture is less starchy than a potato, and for this, they’re often recommended for diabetics.
Nutrition-wise, Jerusalem artichokes have one of the highest amounts of inulin, a special type of carbohydrate, than any other plant. Inulin is not absorbed in the gastrointestinal tract, so it’s actually considered fiber. Inulin feeds the good guys in your colon, almost like a fertilizer!
For this dish, I chose red onion, garlic, kale, and beluga lentils, with a fiery harissa dressing. I wanted to keep within the realm of grounded flavours, then hit them with a smoky sauce that bursts through it all. The result is surprising and delicious. What’s more, the colors of the dish are so naturally beautiful, punctuated by the vibrant red of the dressing. It’s definitely a visual feast.
The cooking method used here is also key: Jerusalem artichokes can get rubbery if exposed to too much heat. Here, I give the artichokes a quick sear so they develop a nice crust, and then I cook them until just tender; you can enjoy this vegetable raw, so it’s nice to keep it al dente.
Make this a complete meal and serve the lentil mixture over brown rice or quinoa.
Crusted Jerusalem Artichokes with Beluga Lentils, Kale and Harissa
Serves 6
Ingredients:
¾ cup beluga lentils, soaked if possible (you can also use Du Puy or French lentils)
6 cups Jerusalem artichokes/ sunchokes
4 cups packed shredded kale
1 large red onion
3 cloves garlic
sea salt
knob of coconut oil or ghee
1/3 cup almonds, roasted
Dressing:
2 Tbsp. olive oil
1 tsp. honey
1 Tbsp. harissa* paste (depending on your taste – this may be too spicy!)
1 clove garlic
a couple pinches sea salt
2 Tbsp. Lemon juice
*Note: you can find harissa at most ethnic grocers or make your own.
Directions:
1. Drain and rinse lentils well. Place in a pot, cover with water and bring to a boil. Reduce to simmer and cook until tender (approx. 20-25 minutes). Drain and rinse.
2. While the lentils are cooking, prepare all vegetables. Scrub the Jerusalem artichokes. If their skins are rather thin, you don’t need to peel them, otherwise do so. Cut into cubes. Wash kale, cut into small pieces. Chop onions, mince garlic.
3. In a large dry skillet, toast almonds until fragrant and slightly browned. Remove form heat.
4. In the same skillet, heat coconut oil or ghee, add onions and sea salt. Cook on medium heat until softened, 5 minutes. Add garlic, cook for a couple minutes. Add Jerusalem artichokes, toss to coat with oil and leave for at least 5 minutes on medium heat – do not stir! After 5 minutes, check the bottom to see if browned. If so, stir to flip them all and let cook another 5 minutes. Repeat once more (they should not be on the heat much longer than 15 minutes).
5. Finally, add kale and toss until bright green and tender, 3 – 4 minutes.
6. While the dish is cooking, make the dressing. Put all ingredients in a jar, shake until blended (add harissa one teaspoon at a time until it is to your preferred spiciness). Season to taste.
7. In a large bowl, toss the lentil with half of the dressing. Add vegetable mix, pour most of the dressing over and lightly toss. Put on a serving dish, and drizzle the last remaining dressing over top, making sure to let some hit the sides of the plate for visual effect – the colour is astounding! Eat immediately.
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If you live in Denmark, check out my features in the current issues of Mad & Venner Magazine and Copenhagen Food Magazine.
This was fantastic with kohlrabi instead of Jerusalem artichokes and without the almonds. I’ll be making it again for sure.
Was also excellent with a poached egg on top, though not vegan obviously.
Just made this tonight with Jerusalem artichokes that needed using up – absolutely delicious. Also added some toasted chia seeds on top to add to the almonds. Was sceptical the harissa flavours would work with kale and lentils but it was a winner. Will definitely make again for an easy midweek meal.
Looks very good! 🙂
VERY GOOD BLOG………………………
Just came across your blog for the first time. Gorgeous. I am loving the balance of nutrition, healthy recipes, and beautiful photos you have going on here.
wow…………super realy
This recipe is tasty but it should come with a warning. I’ve never had so much gas in my life
Hej!
My boyfriend and me made this dish yesterday night and we both loved it:-) thank you Sarah! We did swap the kale for spinach though, because he could not find any fresh kale on the market, but we found spinach matching pretty well, too.
cheers, judith
This looks fabulous. We aren’t eating grains right now, and we are trying to have a vegetarian dinner at least once per week. It can be hard to come up with a grain-free vegetarian dinner, so this is the perfect post for us. I have never had Jerusalem artichokes, but I see them at the Farmers’ Market. We will have to give them a try. Thanks for the inspiration.
Sorry, of all the vegetables in the world, Jerusalem artichokes is the only vegetable I really do not like. Or do these taste different?
I’ve been itching to get my hands on harissa. This dish confirms that I need to get it. Congrats on the Copenhagen Food Magazine! Happy weekend, Sarah 🙂
This looks really vibrant and delicious! I want to dive straigh in!
It looks super delish 🙂 you have a really nice blog.
Hey great, this has been a awesome help to me, I have had some really strange annoyances in my personal life recently and it is funny how certain things can really pick you back up or make you look differently on the horrible things and get working on the other things in life. Anyway thank you a lot.
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I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog.
Frases de amor
What a unique, healthy and BEAUTIFUL recipe.
the plate looks so awesome fresh and yummy, can I have one pls…I love a lot the taste of topinambour (thanks forletting me know its other names:-);
Right now I am too tired to make it myself(went ice-skating on frozen canals here+in the sun) 🙂 white hugs and happy rest of the new week!
This looks amazing! I’ve been wanting to try jerusalem artichokes forever, but have never known what to use them for. This might be just the recipe to send me to the grocery store. 🙂
I love Jerusalem artichokes. They are delicious mashed and made into a filling for ravioli, but I love dishes like this too where they are the star of the show. A little spice and some dark greens are the perfect addition. Gorgeous.
Thanks Sarah! I will consider that option 🙂
This looks incredibly good! I would have to wait for my home-grown Jerusalem artichokes to be ready to make this.
I love the idea of crusted jerusalem artichokes. Great call.
Hi Valeria,
I love these in soup too!
About the inulin: if you’re having digestive issues with these, perhaps you should consider your probiotic health…maybe you need a boost! Just a thought 🙂
Best, Sarah B
how funny, I just made a post on Jerusalem artichokes too, I made soup though. I find them a little harsh on my tummy because of inulin, have you any suggestions about that? I read that boiling them with a little baking soda first, and then pairing them with potatoes helps a little, but it might be just a legend, and you probably know more on that. I never tried them raw or in other preparations for this reason, but I really like them and would like to try this and other recipes! Thank, Val