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Sunchoke Gratin with Jarlsberg, Lentils & Black Walnuts

Ingredients

  • ½ cup dried lentils
  • Kosher salt
  • ¼ cup black walnuts, chopped
  • 1 ½ pound sunchokes (also called Jerusalem artichokes)
  • 1 cup heavy cream
  • 1 ½ ounce Jarlsberg cheese, grated
  • 1 teaspoon lemon zest
  • 2 cloves garlic, minced
  • 1 cup fresh bread crumbs
  • 2 tablespoon melted butter

Recipe

Adapted from Sippity Sup

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