One of our members recipes for using the Jerusalem Artichokes in her crop share.

Peel a large potato and cut into 2 cm cubes, wash Jerusalem artichoke and chop in to 0.5 cm cubes. Put 100 ml chicken stock with 75 ml double cream in a saucepan, add potatoes and artichokes.

Simmer for 15-20 mins, add chopped parsley, season and transfer to oven proof dish. Cover with breadcrumbs mixed with grated cheese and oil. Bake for 10 mins. It was fab with roast chicken.

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