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Jerusalem Artichoke with Goat's Cheese    Veg HT ACC 40mins

Serves 4     Hot Vegetarian Vegetables Accompaniment

675g/1½ lb Jerusalem Artichokes, peeled and thickly sliced
1 teasp Lemon Juice
25g/1oz Butter
1 tbsp Plain Flour
240ml/8fl.oz. Milk
100g/4oz Goat’s Cheese
1 Egg yolk
Freshly Grated Nutmeg
Salt and pepper
1 tbsp Bread crumbs


1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease an ovenproof casserole dish. Place the artichokes and lemon juice in a saucepan of boiling salted water and cook for about 10 minutes until soft.

2. Meanwhile, melt the butter in a medium saucepan, add the flour and cook, stirring for 2-3 minutes.

3. Gradually add the milk to the flour mixture (roux), stirring constantly and continue to cook for a few minutes until thickened.

4. Add the goat’s cheese and stir until it has melted then remove from heat, add the egg yolk, nutmeg, salt and pepper and mix well.

5. Drain the artichoke slices then arrange in the casserole dish, spread the goat cheese mixture evenly over the artichokes then sprinkle with the breadcrumbs, and bake for 15 minutes until golden.

More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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