Hi, I’m Kate. Today, we’re going to make sig’s jerusalem artichoke, sweet potato and nut bake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Sig’s Jerusalem artichoke, sweet potato and nut bake Recipe
Sig’s Jerusalem artichoke, sweet potato and nut bake is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Sig’s Jerusalem artichoke, sweet potato and nut bake is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have sig’s jerusalem artichoke, sweet potato and nut bake using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sig’s Jerusalem artichoke, sweet potato and nut bake:
- Make ready Butter to grease the ovenproof dish (ceramic works best)
- Make ready 1 kg sweet potatoes
- Prepare 250 g Jerusalem artichokes
- Prepare 100 g brown cepe mushrooms
- Prepare 400 ml double cream
- Prepare Fresh coarse ground mixed peppercorns
- Get Fresh sprigs of rosemary
- Get 100 g manchego or (cheddar cheese)
- Take 75 g roughly chopped nuts (I use pecans)
- Take Salt flakes
- Make ready Pinch sweet paprika
Steps to make Sig’s Jerusalem artichoke, sweet potato and nut bake:
- Preheat oven to 180 °C
- Grease your dish with butter or margarine if you prefer. Slice the mushrooms, Jerusalem artichokes and sweet potato very thinly. Arrange them as if you putting them back together, fan and wave like into the dish.
- Take a small saucepan add the cream and heat on a low setting. Gently pull the rosemary from its stem, add the pulled off pits to the pan with cream, add some ground pepper and a small pinch of salt
- Pour the cream over the ingredients in the dish. Cook in oven covered with foil for 45 minutes. Remove from oven and discard the foil.
- Grate your chosen cheese and roughly chop nuts, scatter both over the bake. Return to oven and cook for a further 15 to 20 minutes until golden. Leave to cool for about 10 to 15 minutes. Sprinkle with salt flakes, a pinch of sweet paprika, rosemary and more of the ground pepper. Hope you enjoy.
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