Spicy glazed Jackfruit with Smoky Green Lentils and Celery Root Purée
Typically, I’ve eaten celery root purée with a meat dish, but as we are cutting way back on our animal product consumption I was at a bit at a loss. Taking it as a challenge, I found a recipe on Epicurious for “Spiced Pork with Celery Root Purée and Lentils” and used that as inspiration for this tasty, warming dinner!
Servings Prep Time
4 15minutes
Cook Time
Servings Prep Time
4 15minutes
Cook Time
  • 1recipe celery root purée from “My Paris Kitchen”
  • 2tbsp carrotschopped into small dice
  • 2tbsp shallotschopped into small dice
  • 1/4tsp herbes de Provence
  • 3/4cup du puy lentilsalso called “French green”
  • 1.5cup water
  • 1/8tsp liquid smokestart with less and add more to taste
  • 1/4cup maple syrup
  • 3tbsp vinegar-red wine OR rice wine
  • 3/4tsp maharajah curry powder*see recipe note
  • 1/4tsp cayenneuse less if you are not a fan of spicy hot food
  • 8-9oz jackfruit, cannedyoung jackfruit canned in water, NOT syrup
Celery root purée
  1. I used the celery root purée recipe in Lebovitz’s “My Paris Kitchen” though you can substitute any other recipe you prefer. For this, I subbed in unsweetened almond milk and vegetable broth for the milk and the chicken broth. I left out the butter. Because celery root purée typically needs to simmer for 35-45 minutes, I started this first.
  1. Once the celery root purée is simmering, in a medium-sized saucepan, water sauté the carrots and shallots with the herbes de Provence until soft, about 4 minutes. Then add in the lentils and water and bring to a boil. Once boiling, lower the heat so the lentils are simmering. Simmer uncovered for 30-35 minutes or until they are the texture you prefer–I like mine a bit al dente so I stopped on the lower end of that range. Remove from heat and add in a couple of drops of liquid smoke. I used about 1/8 tsp (and liked it) but my husband doesn’t like the smoky flavors as much as I do. Add salt and pepper to taste.
Spicy Glazed Jackfruit
  1. While the celery root and lentils are simmering, whisk in a bowl or glass measuring cup the maple syrup, vinegar, curry powder, and cayenne. Add salt and pepper to taste. Heat a non-stick sauté pan over medium heat. Drain the jackfruit and chop into bite-sized pieces. Add the jackfruit and glaze to the pan and sauté for 3-5 minutes or until heated through and the glaze has thickened a bit.
  1. Spoon the celery root purée into a shallow bowl or rimmed plate, spreading it out so it will still be visible underneath the lentils and jackfruit. Carefully spoon about 3/4 cup of the lentil mixture onto the purée base and then add about 1/4 of the jackfruit mixture on top. Garnish with chopped Italian parsley.
Recipe Notes

*Maharajah curry powder-I purchase most of my dried herbs and spices from The Spice House. This curry powder is very strong so I use far less of it than I do other curry powders. Keep this in mind if yours is a milder blend as you may need more for your glaze to replicate the results.