From one of our members – Fi Morris – to use up the Jerusalem Artichokes in her crop share for the week.
I made this tonight – peel a large potato and cut into 2 cm cubes, wash Jerusalem artichoke and chop in to 0.5 cm cubes. Put 100 ml chicken stock with 75 ml double cream in a saucepan, add potatoes and artichokes.
Simmer for 15-20 mins, add chopped parsley, season and transfer to oven proof dish. Cover with breadcrumbs mixed with grated cheese and oil. Bake for 10 mins. It was fab with roast chicken.
Go Local Food Ltd 