In this unusual dish, the softness of flavour in the Jerusalem artichoke is balanced beautifully with the earthiness of the celeriac.
600g Jerusalem Artichokes
200ml double cream
Freshly grated nutmeg
Sea salt and freshly ground black pepper
1 celeriac, peeled and very thinly sliced
2 cloves garlic, peeled and crushed
Preheat the oven to 150°C/Gas Mark 2.
Peel the Jerusalem artichokes and slice to the thickness of a penny. Place the slices in a bowl, cover with cold water and a tiny squeeze of lemon juice.
In a jug, mix together the milk and cream, and season with nutmeg, sea salt and black pepper.
Generously butter a gratin or ovenproof casserole dish. Drain the Jerusalem artichoke slices and pat dry with kitchen paper. Arrange layers of Jerusalem artichoke, followed by the celeriac, sprinkling lightly with the crushed garlic and seasoning with salt and pepper as you go.
Carefully pour the milk and cream mixture over the top and dot with butter.
Bake for 1 hour and 20 minutes or until cooked through, bubbling and golden on top. Serve immediately as a vegetarian dish with a green salad and lots of crusty bread and butter or as a side dish for meat.
This recipe is courtesy of Think Vegetables.
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