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    Jerusalem artichoke gratin

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    Jerusalem artichoke gratin

    by Ryan and Liam Simpson-Trotman

    • Gluten Free
    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes

    Serves: 2


    200g Jerusalem artichokes, scrubbed and halved
    75ml double cream
    ½ tbsp Dijon mustard
    2 salad onions, thinly sliced
    70g reblochon cheese (rind on), sliced


    1 Cook the artichokes in a large pan of boiling salted water for about 20 minutes, until tender. Drain, cool a little, then cut into bitesized pieces. In a bowl, mix the artichokes with the cream, mustard and salad onions; season and set aside.

    2 While the beef sauce is reducing, turn the oven up to 200°C, gas mark 6. Arrange the mixture in an ovenproof dish, then cover with the cheese. Bake for 15-20 minutes until golden and gooey.

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