PREPARATION TIME 15 minutes COOKING TIME 1 hour 40 minutes SERVES 4
Keep it fresh!
Jerusalem artichokes are cooked in a similar way to other root vegetables, but once peeled should be placed into a bowl of cold water with lemon juice or vinegar to stop them becoming discoloured
Sausage, mushroom and Jerusalem artichoke hotpot
YOU WILL NEED
✔ 2 tbsp olive oil ✔ 12 chipolata sausages such as Cumberland or Toulouse ✔ 150g chestnut mushrooms, halved ✔ 2 leeks, trimmed and thickly sliced ✔ 250g carrots, peeled and sliced ✔ 2 tbsp plain flour ✔ 440ml can medium-dry cider ✔ 2 tbsp fresh thyme, chopped ✔ 1 tbsp wholegrain mustard ✔ salt and pepper ✔ 500g Jerusalem artichokes, peeled and covered in water with lemon juice (see tip) ✔ 15g rosemary and garlic butter
DIRECTIONS
■ Preheat the oven to 180°C/160°C Fan/Gas Mark 4. In a large frying pan, heat 1 tbsp of oil and fry the sausages for 4-5 minutes until lightly golden all over. Remove from the pan and set aside. Add the mushrooms to the pan and fry for 3-4 minutes until softened. Set aside with the sausages.
■ Add the remaining oil to the pan and fry the leeks and carrots for 4-5 minutes, stirring frequently, until lightly golden. Sprinkle over the flour and stir through.
