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Jerusalem Artichokes

  • Aug. 21st, 2010 at 4:54 PM
We've been happily getting all our fresh produce from our CERES food connect box.  This last box had three Jerusalem Artichokes in it, and while I've always been fascinated with them I've never actually used them.  But who can resist a tuber that's related to the sunflower!

Anyway, the following is currently in progress in the kitchen and smells amazing - I'll update with eat-ability later:

Artichoke and Mushroom Pie, serves 4-6

2 onions
a thick slice butter(EDIT: Nuttalex)
olive oil
2 stalks celery
400g Jerusalem artichokes (EDIT: + 1 large carrot as I had less JA's than this)
5 large field mushrooms (EDIT: Button mushrooms x 10)
4 tomatoes (EDIT: Tinned chopped tom's as out of season!)
4 tbsp dry Masala (EDIT: Masala has been packed, used dry sherry)
2 tbsp flour
600 ml stock
2 bay leaves, a few sprigs thyme (EDIT: Used some rosemary)
600g potatoes
butter for baking

1. Peel the onions; finely chop; cook over low heat in some butter and oil for approx 20mins - until soft.

2. Slice celery thinly; peel artichokes and cut into bite-sized pieces; stir into the onions.  (EDIT: Do artichokes last as they oxidize, or cut and place into a bowl of lemon water.)

3. Cut the mushrooms into chunks; add to pan until they have softened; chop the tomatoes; add to pan.

4. Add the marsala; cook briefly then add the flour; leave to sizzle for a bit so the flour cooks thoroughly, then add the stock. Stir to a rich thick stock (EDIT: I interpreted this as cook down to a rich thick stock, which it does really nicely). Season well. Add the herbs.

5. Meanwhile, peel the potatoes (EDIT: or be lazy and wash them and make a champ style mash), slice; boil until tender; drain, then place on top of the filling in a single layer; dot with butter; bake for 25-30 mins at 200C.

From Nigel Slater in the Observer 28 November 2004