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
Soak the cashews in the 4 cups of boiling water for 30 mins
Preheat the oven to 180 deg C fan baked
Peel the artichokes and slice thinly, around 1/2cm
Slice the cauliflower florets thinly, around 1/2cm
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
Heat the olive oil and fry the mushrooms with the prosciutto until the mushrooms are tender and prosciutto is cooked
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
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
Bake for around 20 mins or until browned