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Jerusalem artichoke hotpot

A perfect meal for cold days. Serves 3-4


Vegetarian; could be adapted for gluten free; could be adapted for vegan/dairy free

Ingredients

water 1 litre
porcini 10g, dried
smoked garlic 1 head [or normal garlic if that's all you have]
root vegetables 500g (carrots, parsnips)
olive oil 3 tbsp
leeks 2, medium
Jerusalem artichokes 300g
plain flour 40g
lemon thyme 1 tbsp
rosemary leaves 1 tbsp (plus a couple of whole sprigs)
butter 50g

Directions 

I didn't change anything from the original method, so head over to https://www.theguardian.com/lifeandstyle/2017/dec/17/nigel-slater-jerusalem-artichoke-hotpot-recipe for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Jerusalem artichoke hotpot close-up

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