2019-11-01 In The Moment

26 CalmMoment.com

1

Preheat the oven to 220 ̊C/425 ̊F.

Peel the Jerusalem artichokes and

slice into 5mm (¼ in) thick discs. Set aside

in salted water to prevent them from

discolouring.

2

Lay the shallots, garlic and

cauliflower florets on a baking

sheet and drizzle with half of the olive

oil. Season with half of the pepper and

toss lightly. Lay the Jerusalem artichoke

slices on another baking sheet, drizzle

with the rest of the olive oil and season

with pepper. Place both baking sheets in

the oven and roast for about 30 minutes

until tender.

3

Transfer all the roasted vegetables,

except the artichokes, to a food

processor or blender, add the almond

milk, lemon juice, mustard powder, onion

powder and salt. Blitz until very smooth.

Add more milk, if necessary, to make

a smooth, pourable sauce. Adjust the

seasoning to taste if needed.

4

Layer the roast Jerusalem artichoke

slices in a deep baking dish and then

pour over the sauce. Sprinkle both types

of breadcrumbs, the herbs and chopped

hazelnuts over the top. Bake for about

20–30 minutes until golden on top and

bubbling. Serve immediately.

Jerusalem

artichokes with

garlic cream &

hazelnut crust

This dish is rich and

unctuous, and feels like a

treat, either as your main

or a f lavourful side

METHOD

INGREDIENTS

SERVES 4-6

1 kg (2¼lbs) Jerusalem artichokes

4 shallots

6 garlic cloves, whole

½ cauliflower, cut into florets

1-2 tbsp olive oil

1 tsp freshly ground white pepper

425ml (1¾ cups) almond milk or

other vegan milk, plus extra if

needed

2 tbsp freshly squeezed lemon

juice

½ tsp mustard powder

1 tsp onion powder

1 tsp salt

1 slice brown or rye bread, blitzed

to rough breadcrumbs

3 tbsp panko breadcrumbs

1 tbsp freshly chopped marjoram

or parsley (or ½ tsp dried)

2 tbsp toasted hazelnuts, roughly

chopped

Recipe reproduced

with permission

from Vegan

Christmas Feasts

by Jackie Kearney

(Ryland Peters &

Small, £ 9. 99 ),

out now.

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