Jerusalem artichoke frying pan gratin.

This recipe is one I make every year it is delicious and another great way of using Jerusalem artichokes.
I have searched online for the original recipe but I cant seem to find it and link to it, but i got this from the river cottage veg everyday book so if you want to see it that is where to look.

Ingredients.
25g butter.
1 tablespoon rapeseed oil or olive oil.
1 onion chopped (I added a clove of garlic crushed)
500g Jerusalem artichoke peeled and cut into 3mm slices
A handful of thyme sprigs leaves only. (I got these from the garden and also added some sage and rosemary)
4 tablespoons of creme freche
40g of cheddar cheese grated. (I’ve also used a bit of Parmesan with very good results)
salt and pepper.

Method.
1. Gently heat the butter and oil in a frying pan.
2. Add the onion and garlic and leave to sweat for about 10 minutes stirring occasionally.
3. Add the artichokes the herbs and lots of pepper.
4. Add 100ml of water and place a lid over the pan.
5. Simmer for about 20 minutes, stirring occasionally until the artichokes are tender. Add more water if needed.
6. Remove lid and reduce the liquid to a thick glaze.
7. Add the cream and cheese, bring to a boil and let it bubble away.
8. Serve immediately although it does freeze quiet well.

Enjoy as I really love this dish its so tasty and makes a great side to many meals.

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