More ways with Jerusalem ar­ti­chokes

Country Life Every Week - - Kitchen Garden Cook Jerusalem Artichokes -

Prawn, scal­lop and cod gratin with sliced Jerusalem ar­ti­chokes (be­low) Pre­heat your oven to 200˚C/ 400˚F/gas mark 6. Melt 75g of but­ter in a saucepan and add a chopped onion, fry­ing un­til soft. Sprin­kle in 50g plain flour, mix well and grad­u­ally add 600ml milk. Stir in sea­son­ing, chopped chives and pars­ley. Ar­range 200g each of prawns, scal­lops (roe re­moved) and cod chunks in a shal­low, but­tered dish, then top with the saucepan mix­ture. Grate lemon zest over the sauce and top with thin discs of Jerusalem ar­ti­choke (you will need about 4). Pour in 150ml of sea­soned dou­ble cream and bake for 30 min­utes. Scat­ter with ama­ranth mi­cro herbs to serve.

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