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Jerusalem Artichokes Braised with Tagine Paste, Mushrooms, Creme Fraiche and Horseradish 5.jpg

Braised Jerusalem Artichokes and Mushrooms with Tagine Paste, crème fraiche and horseradish

Prep 25 minutesCooking 30 minutes6 people

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.

recipe

30 minutes

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Side Dish

Easy

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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

  1. Cover the porcini mushrooms with 300ml of boiling water and set aside for 20 minutes.
  2. Heat an oven to 160C.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Jalapeno Stuffed Olives

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Jalapeno Stuffed Olives Storage Condition: keep chilled

San Andrea Risotto Rice

San Andrea Risotto Rice

San Andrea Rice is top quality from Pavia, Novara and Vercelli provinces of northern Italy. Storage Condition: Ambient

Green Olive Tapenade

Green Olive Tapenade

The lemons and salty capers add a fresh and vibrant flavour to many dishes

Moscatel Vinegar

Moscatel Vinegar

The 'dessert wine vinegar.' Try it with honey and oil for a standout salad dressing

Black Tahini

Black Tahini

A smooth tahini with an intense black colour from black sesame seeds.

Balsamic Sun-Dried Tomato Paste

Balsamic Sun-Dried Tomato Paste

Paste made with Sun-Dried Tomatoes and Balsamic Vinegar of Modena IGP

Arborio Risotto Rice

Arborio Risotto Rice

Winner of a Great Taste Star 2018, the Arborio Risotto Rice rice is noted for its ability to absorb flavour and produce a beautiful creamy texture. Storage Condition: Ambient

Carnaroli Risotto Rice

Carnaroli Risotto Rice

Carnaroli rice has a firmer texture which guarantees an Al Dente bite in your risotto.

Pine Kernels

Pine Kernels

Storage Condition: Ambient

Rose Harissa Nut Mix

Rose Harissa Nut Mix

Almonds, cashews and peanuts roasted in a Belazu Rose Harissa spice mix for a complex flavour and spicy warmth.

Club Nut Mix

Club Nut Mix

A mixture of roasted almonds, cashews, macadamias, pecans and peanuts.

Freekeh

Freekeh

Freekeh has been part of Middle Eastern cuisine since at least the 1200s. It is an Arabic word that translates as 'to rub' or 'the one that is rubbed'. Great to use as a rice substitute or to add flavour to soups and salads.