Jerusalem Artichoke and Leek Gratin


In case it seems  things we getting a little too  meaty around here,  I am still working my way through a vege-box on a regular basis.

At the moment we are inundated with jerusalem artichokes , it’s hard to get through them delicious as they are  a like a nutty potato with a hint of celery.

The most offputing aspect is their tendancy to turn grey-brown on slicing or cooking  (although suggestions of putting them in a little lemon juice water  to prevent are well meant , it’s all a bit fiddly , ), they always seem to discolour on cooking.

This gratin though gives a salty crunchy topping which covers any discolouration and the artichokes are  softened with caramalised leeks and artichokes , perfect as side dish but also lovely on it’s own or as a lunchbox dish.

Jerusalem Artichoke , Leek and Feta  Gratin
400g of Jerusalem artichokes finely shredded
200g of leeks finely shredded
100g of breadcrumbs
50g of feta cheese crumbed
1 tsp of butter
3 eggs
Salt and Pepper

  1. Finely shred the jerusalem artichokes and leeks.
  2. Sautee the leeks and artichokes in butter until beggining to soften.
  3. Beat the eggs with the salt and pepper.
  4. Place the artichokes and leeks in a large cake tin with a removable base.
  5. Pour over the eggs and cover with the breadcrumbs and feta.
  6. Bake at 190degC for 45 minutes until browned on top.Cut like a cake and serve

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This entry was posted in February, Spring. Bookmark the permalink.

5 Responses to Jerusalem Artichoke and Leek Gratin

  1. This is a great way to use Jerusalem artichokes!

  2. Pingback: Jerusalem Artichoke and Red Onion Salad « Girl Interrupted Eating

  3. sarah says:

    It looks delicious. I love Jerusalem artichokes and I wish I was getting them in my veg box! They are great roasted with parsnips.

  4. Pingback: Jerusalem Artichoke , Leek & Feta Gratin | Recipes Images

  5. Pingback: Cool Recipes images | Only Drinks

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