Jerusalem artichoke, spring onions and beluga lentils

Jerusalem artichoke, spring onions and beluga lentils

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

Jerusalem artichokes are a quintessential winter vegetable – sweet and nutty and perfect in a salad served with soup for dinner. Danes go through tons of Jerusalem artichokes every winter. I think they are perfect for any everyday winter dish, as in this salad. But no matter what day of the week it is or what you are cooking, remember to set the table and light a candle. All meals are special.

Ingredients

Quantity Ingredient
500g jerusalem artichokes
3 tablespoons extra virgin olive oil
100g black beluga lentils
1 spring onion
250g small plum tomatoes
2 tablespoons parsley leaves
2 tablespoons white wine vinegar
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C.
  2. Rinse the artichokes well in cold water and cut into long slices, with the skins on. Place in a roasting tin lined with baking parchment, toss with the olive oil and some salt and pepper and roast for 20 minutes. Set aside to cool.
  3. While the artichokes are in the oven, cook the lentils in boiling water with a pinch of salt added until just tender, then drain and leave to cool.
  4. Slice the spring onion (scallion) very thinly on the diagonal. Cut the tomatoes in quarters and roughly chop the parsley. When everything is ready, put all the ingredients into a big mixing bowl, and use your hands to mix the salad lightly. Season to taste with salt and pepper and a little more vinegar if it is not acidic enough, and serve right away.
Tags:
Scandinavian
Danish
Swedish
comfort food
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