Jerusalem Artichoke and Kale Gratin is a modern British recipe for an accompaniment of Jerusalem artichokes and kale cooked in cream and vegetable stock topped with oats, bread, nuts and cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Jerusalem Artichoke and Kale Gratin.
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Want something different to serve with your Christmas or New Year meal, or even for an indulgent Sunday roast? I was turned on to Jerusalem Artichokes (aka sun chokes) several years ago. I plant them in my garden whenever I can now… as they make a wonderful and different root vegetable. They’re also great if you like stress-free gardening as you can plant them, enjoy the tall plants and their flowers then grub up the tubers come autumn.
Ingredients:
100g kale leaves (no stalks)
1 tbsp sunflower oil
1 knob of butter, plus extra for greasing
2 onions, peeled and finely sliced
3 garlic cloves, peeled and sliced thin
500g jerusalem artichokes, peeled and cut into 3mm-thick rounds
1 tsp thyme leaves, chopped
Sea salt and freshly ground black pepper
100ml double cream
200ml vegetable stock
For the topping:
50g porridge oats
3 thick slices stale bread, torn into small pieces or made into breadcrumbs
About 50g hazelnuts or walnuts, lightly toasted and roughly chopped
25g butter, melted
30g cheddar or hard goat's cheese, grated
Method:
Heat the oven to 190°C/375°F/gas mark 5 and lightly butter a gratin dish. Bring a pan of water to a boil, salt it and add the kale leaves. Cook for two to three minutes, until just tender, then drain in a colander.
Heat the oil and butter in a frying pan, add the onions and garlic, and cook gently until soft and starting to take on a little colour. Add the artichokes and thyme, season generously and cook, tossing occasionally, for five minutes. Add the cream and stock, and simmer gently, stirring once or twice, until the liquid has reduced a little.
Squeeze any excess water from the kale and chop roughly. Stir into the artichoke mixture, then transfer to the gratin dish. Mix together all the topping ingredients, sprinkle over the gratin and bake for 25-30 minutes, until golden and bubbling.
