The root to culinary bliss: jerusalem artichoke recipe from ottolenghi’s masterpiece

Unveiling the secrets of Ottolenghi’s Jerusalem artichoke recipe, we embark on a gastronomic journey where earthy flavors dance with aromatic notes. This extraordinary dish transforms humble Jerusalem artichokes into a culinary masterpiece, showcasing the versatility and brilliance of Ottolenghi’s culinary prowess.

Ingredients:

• 500g Jerusalem artichokes, scrubbed and cut into quarters
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 100ml dry white wine (optional)
• 400ml vegetable stock
• 200g green lentils, picked over and rinsed
• 100g baby spinach
• 1 tbsp lemon juice
• Salt and black pepper to taste

Instructions:

1. Sauté the aromatics: Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until softened.
2. Add the spices: Stir in the cumin, coriander, and smoked paprika and cook for 1 minute, or until fragrant.
3. Deglaze with wine (optional): If using, pour in the white wine and let it simmer until reduced by half.
4. Incorporate the Jerusalem artichokes: Add the Jerusalem artichoke quarters and stir to coat in the spices.
5. Add the stock and lentils: Pour in the vegetable stock and bring to a boil. Add the lentils and reduce heat to low.
6. Simmer until tender: Simmer for 20-25 minutes, or until the Jerusalem artichokes and lentils are tender.
7. Add the spinach: Stir in the baby spinach and let wilt.
8. Season and serve: Season with lemon juice, salt, and black pepper to taste. Serve warm with crusty bread or rice.

Jerusalem Artichoke Recipe Variations:

• Roasted Jerusalem artichokes: Roast the Jerusalem artichoke quarters on a baking sheet with olive oil, salt, and pepper at 200°C for 25-30 minutes, or until browned and tender.
• Jerusalem artichoke soup: Purée the cooked Jerusalem artichokes with the cooking liquid until smooth. Season with salt, pepper, and nutmeg for a creamy and comforting soup.
• Jerusalem artichoke chips: Slice the Jerusalem artichokes thinly and fry them in hot oil until crispy. Season with salt and your favorite herbs for a crunchy snack.

Nutritional Profile:

Jerusalem artichokes are a nutrient-rich vegetable, providing an excellent source of fiber, potassium, and vitamin C. They are also a good source of iron, magnesium, and phosphorus. This recipe combines the benefits of Jerusalem artichokes with the wholesome goodness of lentils, making it a nutritious and satisfying meal.

Culinary Tips:

• For a richer flavor, roast the Jerusalem artichokes before adding them to the stew.
• Add other vegetables to the stew, such as carrots, celery, or parsnips.
• Serve the stew with a dollop of Greek yogurt or sour cream for a tangy contrast.
• Leftover stew can be frozen for up to 3 months.

Conclusion: A Culinary Masterpiece

Ottolenghi’s Jerusalem artichoke recipe is a testament to the transformative power of simple ingredients. By combining earthy Jerusalem artichokes with aromatic spices and wholesome lentils, this dish creates a symphony of flavors that will tantalize your taste buds. Whether you serve it as a hearty main course or a comforting side dish, this recipe is sure to become a staple in your culinary repertoire.

Frequently Asked Questions:

Q: Can I substitute other lentils in this recipe?
A: Yes, you can use any type of lentils you have on hand, such as brown lentils, red lentils, or black lentils.
Q: Can I use frozen Jerusalem artichokes?
A: Yes, you can use frozen Jerusalem artichokes. Just thaw them before using.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time and reheat it when you’re ready to serve.