Save to your scrapbook
Jerusalem artichoke gratin
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
by Ryan and Liam Simpson-Trotman
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.
Typical values per serving:
This recipe was first published in Wed Feb 02 14:07:50 GMT 2022.