Jerusalem artichoke and lentil mousse
Airy Jerusalem artichoke and mountain lentil mousse with creamy olive oil and crispy Jerusalem artichoke chips, ideal as a refined starter or light lunch. Slowly stewed Jerusalem artichokes and Italian lentils are puréed into a silky cream, finished with fried eggs, sherry vinaigrette, and thyme for depth and warmth.
Ingredients · Servings 4
- 150 g Italian mountain lentils (health food store)
- 250 g Jerusalem artichokes + 2 extra Jerusalem artichokes for garnish
- 4 farm eggs
- 20 cl extra virgin olive oil
- 1 clove of garlic, finely chopped
- 1 small onion, roughly chopped
- 2 the Xeresazijn
- 1 tsp stripped thyme
- chili flakes (dried and finely ground chili)
- pepper from the mill
- sea salt
Method · 30 min
- Peel the Jerusalem artichokes. Cut 250 g into small pieces. Slice the 2 extra Jerusalem artichokes thinly using a vegetable slicer and set them aside.
- Rinse the lentils thoroughly under cold running water. Cook them until tender in boiling salted water. Drain and set aside 2 tablespoons.
- Heat the olive oil in a pan and add the Jerusalem artichoke pieces, the onion, and the garlic. Let the Jerusalem artichokes simmer slowly over low heat, covered, until tender.
- Drain the lentils and mix them with the Jerusalem artichoke into a light cream, season with salt and pepper, and keep warm.
- Break the eggs into 4 cups. Grease four serving rings with a little oil. Heat a generous amount of olive oil in a large pan and place the serving rings in it. Slide an egg into each ring and cook until the egg white has set sufficiently to remove the ring. Then remove the rings and cook the eggs on both sides, carefully scoop them out of the pan and let them drain on paper towels, season the eggs with pepper, salt, and chili flakes.
- Fry the Jerusalem artichoke chips in a pan with hot oil until golden brown and crispy, then drain them on paper towels. Season the Jerusalem artichoke chips with some fine sea salt.
- Warm up the reserved lentils with a splash of olive oil and the sherry sauce, season with salt and pepper.
- Spoon the Jerusalem artichoke/lentil cream onto the plates, spoon some of the lentils over it, and drizzle the vinaigrette around. Arrange the eggs on top and finish with some stripped thyme leaves and the Jerusalem artichoke chips.
- Use Italian mountain lentils for this recipe. You can find them at health food stores. You can also use regular lentils, but keep in mind that Italian lentils have a finer flavor and require a shorter cooking time.
