RecipesVegetarian and Vegetables

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 Steenbergs Organic Chermoula and sumac.

Buttered Jerusalem artichoke and kale cups
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Ingredients

For the recipe:
  • 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

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.

Method

01
Heat the oil and butter in a pan
02
Cube the Jerusalem artichokes and add to the pan with salt and pepper
03
Keep on medium heat until golden, stirring occasionally (10 minutes)
04
Add the spices and 2 tablespoons of water
05
Simmer until soft and cooked through (adding more water if necessary)
06
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
07
For the decoration, fry the remaining kale leaves in plenty of oil on high heat (190C) for 30-60 seconds or until crispy
08
Remove with a slotted spoon and leave to cool on kitchen paper
09
To assemble: fill the cups with the Jerusalem artichoke mixture and top with the kale crisps