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