Delicious recipe using the sometimes unloved but also highly prized jerusalem artichokes from The Devilled Egg online cookery school using Steenbergs Organic Chermoula and sumac.
Buttered Jerusalem artichoke and kale cups
Delicious recipe using the sometimes unloved but also highly prized jerusalem artichokes from The Devilled Egg online cookery school using...
Ingredients
| 10 | pastry cups |
| 5 | Jerusalem artichokes, washed |
| 50g | kale leaves |
| 1 tablespoon | oil |
| 10g | butter |
| Large pinch | sumac powder |
| 1/4 teaspoon | Steenbergs organic chermoula spice mix |
| to taste | salt and pepper |
| 1 tablespoon | toasted pine nuts |
Method
- Heat the oil and butter in a pan
- Cube the Jerusalem artichokes and add to the pan with salt and pepper
- Keep on medium heat until golden, stirring occasionally (10 minutes)
- Add the spices and 2 tablespoons of water
- Simmer until soft and cooked through (adding more water if necessary)
- Finely slice the kale (reserving a few leaves for decoration) and add to the artichokes and cook for another couple of minutes, add the nuts and leave to cool
- For the decoration, fry the remaining kale leaves in plenty of oil on high heat (190C) for 30-60 seconds or until crispy
- Remove with a slotted spoon and leave to cool on kitchen paper
- To assemble: fill the cups with the Jerusalem artichoke mixture and top with the kale crisps
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