Sunchoke Gratin with Jarlsberg, Lentils & Black Walnuts

Ingredients

• 0.3 cup walnuts black chopped
• 1 cup bread crumbs fresh
• 2 tablespoon butter melted plus more for baking dish)
• 0.5 cup green lentils dried
• 2 clove garlic minced ()
• 1 cup heavy cream 
• 1.5 ounce jarlsberg cheese grated ()
• 1 pinch kosher salt boiling as needed plus more for and seasoning)
• 1 teaspoon lemon zest finely grated
• 1.5 pound sunchokes (also called Jerusalem artichokes)

Equipment

• bowl
• baking sheet
• paper towels
• sauce pan
• oven
• pot
• baking pan

Directions

1. Preheat the oven to 350 degrees F.In a medium saucepan cover the lentils with about 1-inch water and bring to a boil. Cover partially and cook over low heat for 10 minutes, stirring occasionally.
2. Add a pinch of salt and cook until barely tender, about 5 minutes longer.
3. Drain the lentils and spread them on a large baking sheet to cool quickly.
4. Spread the black walnuts on a baking sheet and roast for 10 minutes, or until lightly toasted.
5. Transfer the black walnuts to a paper towel and let cool.Bring a large pot of salted water to a boil. Meanwhile, slice the Jerusalem artichokes crosswise 1/8 inch thick.
6. Add them to the boiling salted water to cook the slices until tender-crisp, about 5 minutes.
7. Drain thoroughly and transfer to a large bowl.
8. Add the cooked lentils, walnuts, cream, cheese, lemon zest and garlic, season with salt and pepper; toss gently. Butter the bottom and sides of a 5 or 6 cup oval baking dish or equivalent.
9. Transfer the Jerusalem artichoke mixture and all its liquid to the buttered dish.In a medium bowl, toss the breadcrumbs with the melted butter and scatter over the gratin.
10. Bake for 30 minutes, or until the gratin is bubbling and golden brown.
11. Let stand at room temperature for 15 minutes, then sprinkle with the parsley and serve.