Jerusalem Artichoke and Kale Gratin
Method
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Preheat the oven to 190°C/375°F/gas mark 5 and lightly butter a gratin dish.
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Bring a pan of salted water to the boil and add the kale leaves. Cook for 2–3 minutes, until just tender, then drain in a colander.
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Heat the oil and butter in a frying pan. Add the onions and garlic and cook gently until soft and starting to colour.
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Add the Jerusalem artichokes and thyme, season well, and cook for about 5 minutes, tossing occasionally.
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Pour in the cream and stock. Simmer gently, stirring once or twice, until the liquid has reduced slightly.
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Squeeze out any excess water from the kale, chop roughly, and stir it into the artichoke mixture. Transfer everything to the gratin dish.
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Combine all the topping ingredients in a bowl. Scatter over the gratin and bake for 25–30 minutes, until golden and bubbling.
Serve hot, with a crisp salad or seasonal greens on the side.
Ingredients
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100g kale leaves, stalks removed
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1 tbsp sunflower oil
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1 knob of butter, plus extra for greasing
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2 onions, peeled and finely sliced
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3 garlic cloves, peeled and thinly sliced
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500g Jerusalem artichokes, peeled and cut into 3mm-thick rounds
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1 tsp thyme leaves, chopped
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Sea salt and freshly ground black pepper
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100ml double cream
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200ml vegetable stock
For the topping
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50g porridge oats
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3 thick slices stale bread, torn into small pieces or made into breadcrumbs
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50g hazelnuts or walnuts, lightly toasted and roughly chopped
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25g butter, melted
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30g cheddar or hard goat’s cheese, grated
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