Jerusalem Artichoke “Poutine”

Jerusalem Artichoke "Poutine" // 80twenty I look forward to the onset of Spring every year. First off, my birthday falls during the Spring season, and I love having a (any?) reason to celebrate and making space to reflect on life. But after months of beets, sweet potatoes, and carrots, Spring brings along freshness, lightness, and a general revival and excitement about food. True, Spring is officially here, but with Mother Nature still holding her ground on the winter front in these parts, my cravings for heavier, richer, more satiating foods still maintains a stronghold on my appetite. I related a lot to Laura’s post about still having a need for comforting, fortifying carbs, and other heavy foods throughout this time of year. Consequently, my jeans are also effing tight right about now. This Jerusalem Artichoke “Poutine” is a mid-way offering. It’s abundant in flavour and offers the warmth and richness of a grilled salty cheese. The lightness we’re craving comes in the form of warmed, burst-y tomatoes, fresh basil oil, and more nutrient-rich “fries”. Not a true poutine by any means, but with this version perhaps we can ease back into the comfortable fit of our jeans.

Jerusalem Artichoke "Poutine" // 80twentyJerusalem Artichoke "Poutine" // 80twentyJerusalem Artichoke "Poutine" // 80twentyJerusalem Artichoke "Poutine" // 80twenty

Jerusalem Artichoke "Poutine"
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Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Who needs gravy when poutine can be made like this?!
Ingredients
  • Basil Oil
  • 2 cups basil leaves
  • 1 garlic clove, minced
  • Salt
  • ½ cup good quality olive oil
  • "Fries"
  • ½ lb jerusalem artichokes, cut into quarters lengthwise (like french fries)
  • 1 tbsp grape seed oil
  • 2 sprigs of thyme
  • 1 lemon, cut in half horizontally, then in half again vertically to yield 4 pieces
  • Flaky kosher salt and black pepper, to taste
  • One package of halloumi cheese about ½-inch thick (found at well-stocked grocery stores & Latin food markets)
  • 1 pint cherry tomatoes
  • 2 tbsp olive oil
  • Flaky kosher salt and black pepper, to taste
Instructions
  1. First make the basil oil by placing the basil, garlic, and a generous pinch of salt in a food processor. Start the machine and slowly drizzle the oil through the top of the machine until it's well-incorporated.
  2. Next preheat the oven to 425°F.
  3. Toss the cut up jerusalem artichokes with grape seed oil, salt, and pepper. Add thyme and lemon and place on a cookie sheet in the oven. Roast for about 10 minutes, then take them out and give them a toss. Put back in the oven again until tender and golden, about 10 more minutes.
  4. While the artichokes are cooking, place a large frying pan over medium heat. When the pan is hot, add 1 tablespoon of olive oil, swirl to coat and add the tomatoes to the pan. Sprinkle generously with kosher salt and pepper. Cook the tomatoes until they are tender and about to burst. This should only take a few minutes.
  5. Meanwhile, place a skillet on medium-high heat. When the pan is hot, add the remaining olive oil and lay the halloumi in the pan. Let it sit, undisturbed, for a couple of minutes, or until browned, and flip. Cook for another couple of minutes until browned on the other side. Remove from the pan and cut into cubes (to mimick cheese curds).
  6. When the artichokes are ready, remove the lemon and thyme and toss them with the tomatoes and halloumi. Divide into two portions and serve with basil oil on the side.
  7. *Note: The poutine recipe is easily doubled and you will not need to make more basil oil. If made as-is, you will have left-over basil oil. It's great used like a pesto and served with cheese, grilled vegetables, roasted sweet potatoes, or tossed into omelettes or pasta. Feel free to put it back into the food processor and add some pine nuts and parmesan to it to make it into a more traditional pesto.

 

5 Comments

  • Reply March 25, 2014

    shanna mallon

    good gracious that top picture! are you kidding me! GORGEOUS. Poutine never looked so good.

    • Reply March 25, 2014

      Kris

      Thanks, Shanna! You’re so sweet.

  • Reply March 26, 2014

    Kelly @ Kelly Bakes

    Girl, you know I love me some poutine and these stunning photos (seriously, I’m in love with the light glistening on them!) are making me forget that poutine could ever be a messy slop of gravy and curds (not saying that I don’t love it, but it’ll never hold a card to yours). I don’t even think I’d miss the gravy or the potatoes after trying this! What a stroke of vegetable genius :)

    • Reply March 27, 2014

      Kris

      Awww, this is the sweetest comment! And it means a lot coming from a poutine lover like you!

  • Reply June 13, 2014

    Hemant

    Brilliant

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