Ingredients
- 1TBS oil
- Knob of butter
- 2 onions finely sliced
- 3 cloves garlic sliced (Te Mahanga Orchard)
- 500gms Jerusalem artichokes peeled and sliced (Wairuna Organics)
- 1tsp chopped thyme
- 200mls cream (Holy Cow Cream)
- 100mls vege stock or water
- 100gms spinach
- Salt and black pepper
- Topping:
- Handful of oats
- 3 thick slices of stale bread
- Small handful chopped walnuts or hazelnuts (optional)
- 25gms butter
- 30gms cheddar cheese
Jerusalem Artichoke and Spinach Gratin / Crumble
Method
- Heat oil and butter in frying pan, add onions and garlic and cook gently until soft
- Add the artichokes, thyme, salt and pepper
- Cook for 5 mins
- Pour over the cream and stock or water
- Stir in the spinach and transfer everything to a greased gratin dish
- Mix the topping ingredients together and sprinkle over the artichoke mix
- Bake in oven 190 degrees celsius for 30 mins or until golden and bubbling
Comments
(4 serves)
