Food / Vegetarian

Jerusalem Artichoke & Hazelnut Dauphinoise

 Jerusalem Artichokes are delicious, which is good job as they are pernicious in the veg patch.  We didn’t even plant any and we ended up with a bumper crop from last year’s ‘leftovers’ missed after apparently harvesting them all…They have stored in the ground until now, and I have been able to make this fresh today from tubers harvested this afternoon!

This is one of my favourite recipes with Jerusalem Artichokes – you can’t go wrong with garlic, cream and butter!

 

Artichoke & Hazlenut D

 

These quantities make enough for a 6 inch round dish, which is enough for a side dish for 4 people:

Shallow ceramic or cast iron dish – generously buttered/oiled

Preheat oven to 180 centigrade

Jerusalem Artichokes, washed/scrubbed and sliced – enough to make 3 layers in your dish.  This recipe used 4 very large Jerusalem Artichokes the size of average sweet potatoes (These are from the garden, the ones in the shop are never this big – check your dish)

2 large cloves of garlic, finely chopped

100g – 150g roughly chopped hazelnuts (or chopped mixed nuts)

250ml Soya or Double Cream

25g softened butter (or olive oil if avoiding dairy)

salt & pepper

 

Butter/oil your dish, add 1/3 of the chopped garlic.  Lay artichoke slices into a layer on top of the garlic, adding seasoning, some more garlic and butter/oil and half of the nuts.  Repeat for layer 2. Lay the third layer of artichokes on top of layer 2 and pour over the cream and season.  Bake in the middle of the oven for about 45 minutes until soft and bubbling.

 

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