IN SEASON
JERUSALEM ARTICHOKE & BACON GRATIN
This creamy gratin is particularly good for busy weeknights as Jerusalem artichokes cook quickly on the stove. The dish only needs a blast under a hot grill to fi nish it off .
Serves 2-4
75g smoked bacon, diced 25g butter
200g Jerusalem artichokes, scrubbed clean
100ml double cream 100ml milk 20g Parmesan, grated Salt and pepper
1 Heat the grill to high. Fry the bacon in the butter until crispy. Drain on kitchen paper and set aside.
2 Peel and slice the artichokes, and put them in a small pan with the cream and milk. Bring to a gentle simmer and cook until tender but still holding their shape, about 10 mins.
3 Drain the artichokes and put the liquid back onto the stove to reduce. When thickened to
a custard consistency, return the artichokes to the pan, add the bacon and season to taste.
4 Tip into a gratin dish and top with the Parmesan. Place under the hot grill until golden, about 5–10 mins.
www.riverford.co.uk
Vegetarian alternative... This dish still works well if you leave out the bacon. It is rich, so it's good for a side dish for 2–4 people depending on what else you are serving. For a light yet indulgent supper, serve alongside a crisp green salad.
Jerusalem artichokes... Jerusalem artichokes contain high
Why we should love
levels of antioxidant vitamins, such as vitamin C, vitamin A (great for maintaining good vision) and vitamin E (key to strong immunity). They’re also rich in potassium, great for balancing bodily fl uids and maintaining a healthy heartbeat.
sprinkling of salt and place the tin in the oven. The skin will start to blister and become crisp, while the inside will become soft and buttery.
5 After 10 mins, add a scattering of lemon slices to the pan. Give the artichokes another 15–20 mins, or until they are soft on the inside and beautifully caramelised on the outside when tested with a skewer.
6 Remove the tin from the oven and allow the artichokes to sit for the fl avours to develop. Serve the artichokes warm from the oven or at room temperature with the soff ritto and hazelnuts, and the rocket that has been tossed with the remaining olive oil and lemon juice.
Real Food by Mike: Seasonal wholefood recipes for wellbeing by Mike McEnearney, published by Hardie Grant Books
Rob Scott’s chef tips on cooking Jerusalem artichokes…
Jerusalem artichokes, sometimes referred to as sunchokes, are a particular favourite of mine. T ey are the perfect winter vegetable to be served with a variety of dishes. T ey have a distinct nutty profi le and combine well with a multitude of diff erent meats.
Although you can’t eat the skin, there is a wealth of fl avour in them. Wash the artichokes when you buy them and remove any dirt. Fill a pan with water, as well as a bowl with water and a squeeze of lemon juice. Peel the skins into the pan of water then put the fl esh into the lemon water. Bring the pan with the skins to the boil and then strain through a fi ne sieve into a fresh pan. T en cook the fl esh in this artichoke stock. T e increase in fl avour will be noticeable.
You can then add cream and blend this for a soup or reduce down to make a puree. T e fl avour profi le of the artichoke is such that it is at its strongest when cooked alone. Oſt en with soups I use onions and garlic, but with Jerusalem artichokes, I use them on their own to get the strongest fl avour.
Jerusalem artichokes pair really well with duck. T e gaminess of the duck pairs off well with the nuttiness. Make a puree or alternatively, chop the artichoke into batons, then toss in butter and brown them before roasting them in the oven. Avoid overcooking as there should be some crunch to them. Adding a bit of truffl e oil also matches well. If you are more of a fi sh eater, then a Jerusalem artichoke puree matches up really well with scallops. Making them into crisps is also extremely tasty and these work well on a smoked chicken salad.
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