Creamy Jerusalem artichoke 'gratin'

Creamy Jerusalem artichoke 'gratin'

I wanted to find a way to make Jerusalem artichoke something I’d long to eat, and I hit the spot with this recipe I put together. It’s so delicious and comforting you’ll hardly believe it’s dairy free and filled with prebiotic goodness.

Jerusalem artichokes are one of the best foods you can eat to increase the friendly bacteria in your colon. They also help strengthen your immune system, prevent some metabolic disorders and support your nervous system.

P.S. I was so keen to eat this that I forgot to take a picture first.

PREPARATION TIME

45 mins

COOKING TIME

20 mins

YIELDS

6 serves

NOTES

Dairy and Gluten free, Paleo, Grain free

INGREDIENTS

1 cup raw cashews

4 cups boiled water

1/2 kg Jerusalem artichokes

1/4 cauliflower, broken into florets

1 tbsp olive oil, cold pressed extra virgin

90g preservative-free prosciutto

1.5 cups shiitake or other mushrooms, sliced

1 tbsp lemon juice

1 clove garlic

4 tbsp roughly chopped basil

1/4 tsp salt

White pepper

Pinch of nutmeg or mace

DIRECTIONS

  1. Soak the cashews in the 4 cups of boiling water for 30 mins

  2. Preheat the oven to 180 deg C fan baked

  3. Peel the artichokes and slice thinly, around 1/2cm

  4. Slice the cauliflower florets thinly, around 1/2cm

  5. Bring some water to the boil and once boiled simmer the artichokes and cauliflower for around 7 mins or until just softened but not falling apart. Drain

  6. Heat the olive oil and fry the mushrooms with the prosciutto until the mushrooms are tender and prosciutto is cooked

  7. To make the sauce, drain the cashews saving 1 cup of the water, and place in a blender. Add the lemon, garlic, basil, salt, white pepper and nutmeg. Blend until smooth

  8. To assemble, place the vegetables in a casserole dish and put the mushroom and prosciutto mix on top. Flatten slightly and pour the sauce over evenly

  9. Bake for around 20 mins or until browned