Braised Jerusalem Artichokes and Mushrooms with Tagine Paste, crème fraiche and horseradish
Jerusalem artichokes are a great vegetable but can baffle cooks who aren’t quite sure what to do with them. Their sweet creamy flesh is combined with meaty, earthy mushrooms and smoky Tagine paste to create a dish that would be perfect as part of a Christmas spread, being suitable to be made in advance, or with a piece of roast beef.
Ingredients
20g dried porcini mushrooms
2 tbsp olive oil
500g Jerusalem artichokes, thoroughly scrubbed but not peeled, then cut in half
2 cloves garlic, peeled and crushed
Salt and pepper
2 tbsp Tagine paste
500g chestnut mushrooms, cut into halves if small and quarters if large
2 sprigs fresh rosemary, finely chopped
¼ whole nutmeg, grated
125ml white wine
200g crème fraiche
5cm piece horseradish, peeled
Instructions
- Cover the porcini mushrooms with 300ml of boiling water and set aside for 20 minutes.
- Heat an oven to 160C.
- Place a wide deep pan on a medium heat and when hot add the olive oil, Jerusalem artichokes and garlic. Season with salt and pepper and sauté for 5 minutes, until starting to colour. Add the Tagine paste, rosemary and nutmeg and cook out for 2 minutes, then add the chestnut mushrooms and white wine. Let the wine bubble up and reduce by half.
- Strain the porcini mushroom stock into the pan. You can add the mushrooms, but they can sometimes be slightly gritty, so it’s up to you. Make sure to squeeze every drop of liquid from them though. Bring the pan up to a boil and stir so everything is well combined. Cover with a lid or foil and place in the oven for 20 – 25 minutes. If you can’t fit the pan in an oven, turn the heat down so the liquid gently simmers.
- Remove from the oven and use a sharp knife to check if the artichokes are cooked. It should be able to reach the centre with no resistance. Check the consistency of the liquid and if it appears a bit thin, place the pan back on the heat and bring back up to gently boil, spooning the liquid over the mushrooms and artichokes till the sauce starts to coat them. Taste and check the seasoning, adding more salt and pepper if required.
- When ready to serve, place in a bowl and spoon blobs of the crème fraiche on top then grate the fresh horseradish all over.
Included in this Recipe
Rose Harissa
Spicy, sultry Rose Harissa is one of our best sellers, famous in restaurant and domestic kitchens all over the UK.
Smokey Flavoured Semi-Dried Tomatoes in Oil
Turkish semi dried tomatoes with a natural pine smoke flavour. Storage condition: chilled
Romeo Extra Virgin Olive Oil
Cornicabra olives give this oil its characteristic fruitiness and robust finish
Pitted Cuquillo Niçoise
With an aromatic flesh and bitter skin, this olive is perfect in a Niçoise salad. Storage condition: chilled
Organic Pons
Organic, single estate oil with gentle grass aromas and a creamy, peppery finish
Cardinale Extra Virgin Olive Oil
Complex, powerful, delicious. Single varietal, filtered Extra Virgin Olive Oil from Puglia, Southern Italy.
Cabernet Sauvignon Vinegar
Crisp dry wine vinegar - try it in a shallot vinaigrette to serve with seafood
Merlot Vinegar
Single varietal premium red wine vinegar, which is blended with grape juice for a bolder flavour
Italian Olive Mix
Nocellara, Bella di cerignola, Giarraffa & Nostraline - an olive mix of great pedigree Storage condition: chilled
Kalamata
Rich and fruity purple olives from the Peloponnese region of Greece. Storage condition: chilled
Taggiasca 3kg
Ancient Ligurian varietal with a mellow, creamy taste. Chilled Product
Extra Virgin Garlic Infused Oil
Drizzle over grilled meat or vegetables... or add deep flavour to grains