Jerusalem artichoke gratin

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jerusalem_artichokeViv and Steve who make the delicious Brightwell Bees honey we stock on board the VegVan have sent us this recipe, along with a bag of Jerusalem artichokes from their garden! We also like roasting artichokes in the oven until they’re caramelised and chewy.

What you need:

  • 500g artichokes – can use parsnips mixed in as well
  • Salt & pepper
  • 200 ml single cream or make a béchamel sauce
  • 75g parmesan or gruyere, grated
  • 1 or 2 cloves crushed garlic
  • A little butter

What to do:

  1. Preheat oven to 180. Scrub artichokes well, cut into thin slices. Peel and cut parsnips into thin slices if using.
  2. Drop into a large pan of boiling water and simmer for 2-3 minutes, then drain.
  3. Butter an ovenproof dish and layer the bottom with half the artichoke and parsnip slices, season and pour over a little cream then dot with a little butter and garlic, then sprinkle over half the cheese.
  4. Add the rest of the sliced artichokes and parsnips, seasoning, garlic and remaining cream. Top with the rest of the cheese and dot with a little butter.
  5. Bake in the oven for about 30 minutes, or until tender.

Serves 4

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