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