Recipes Jerusalem Artichoke Gratin with Lentils Be the first to rate & review! Although Jeremiah Tower originally developed this gratin to complement the roast—the real star of the menu—its unique ingredients and hauntingly complex flavors make it a standout. Chef Holiday Recipes Made EasyPlus: More Vegetable Recipes and Tips By Jeremiah Tower Jeremiah Tower Instagram Jeremiah Tower is one of America's first celebrity chefs who contributed to developing California cuisine, from his time at Chez Panisse, to his restaurants Balboa Cafe, Stars, Stars Café, and Speedo 690. Tower has won three James Beard Awards, published seven books, and is the subject of documentary Jeremiah Tower: The Last Magnificent. Food & Wine's Editorial Guidelines Updated on March 30, 2015 Print Rate It Share Share Tweet Pin Email Yield: 12 Ingredients 2 cups French green lentils (3/4 pound) Salt ½ cup hazelnuts 1 lemon (halved) 4 pounds large Jerusalem artichokes 2 ½ cups heavy cream 1 tablespoon finely grated lemon zest 1 tablespoon minced garlic Freshly ground pepper 2 cups fresh bread crumbs 4 tablespoons melted unsalted butter ¼ cup chopped flat-leaf parsley Directions In a medium saucepan, cover the lentils with water and bring to a boil. Cover partially and cook over low heat for 20 minutes, stirring occasionally. Add 1/2 teaspoon of salt and cook until tender, about 5 minutes longer. Drain the lentils and spread them on a large baking sheet to cool. Preheat the oven to 350°. Spread the hazelnuts in a pie plate and bake for 10 minutes, or until lightly toasted. Transfer the hazelnuts to a kitchen towel and let cool. Vigorously rub the nuts in the towel to remove the skins, then finely chop them. Squeeze the lemon juice into a large bowl of cold water and add the lemon. Peel the Jerusalem artichokes and drop them into the acidulated water. Using a mandoline, slice the Jerusalem artichokes crosswise 1/8 inch thick. In a large pot of boiling salted water, cook the slices until crisp-tender, about 8 minutes. Drain thoroughly and transfer to a large bowl. Add the lentils, hazelnuts, cream, lemon zest and garlic, season with salt and pepper; toss gently. Transfer to a 10-by-15-inch glass baking dish. In a medium bowl, toss the bread crumbs with the melted butter and scatter over the gratin. Bake for 30 minutes, or until the gratin is bubbling and golden brown. Let stand at room temperature for 15 minutes, then sprinkle with the parsley and serve. Make Ahead The gratin can be prepared through Step 3 and refrigerated overnight. Bring to room temperature before baking. Rate it Print