Our best winter warmer! A hearty and nourishing dish combining porcini mushrooms, carrots, celery and Jerusalem artichokes. Serve with warm, crusty bread.
An easy idea that really makes the best of Jerusalem artichokes. They may not be pretty but these knobbly vegetables have a delicious mushroomy, savoury flavour. The miso butter gives the artichokes a delicious umami taste.
A classic boulangere is sliced potatoes, onions and stock, baked until tender – think a healthier version of dauphinoise. This recipe uses seasonal Jerusalem artichokes as well to give it that little extra something.
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