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Jerusalem Artichoke Gratin, Buttered Spring Greens and Sausages

March 3, 2012 By All That I'm Eating 19 Comments

The daffodils are out which means Spring has sprung. Now is the time you might be considering giving your home a Spring clean. Coincidentally, Jerusalem artichokes are in supply at the moment and can assist with your Spring cleaning; that is, if you are also planning to clean your…for want of a better word…insides. Jerusalem artichokes will never win most attractive vegetable of the year but for what they lack in manners and appearance they more than make up for in taste.
jerusalem artichokes

The sausages I had for this were some lovely, local chipolatas from a fantastic butcher. My butcher not only knows everything there is to know about meat, he knows a fair few things about vegetables. I heeded his advice about cooking the spring greens and they turned out brilliantly – see below. 

Spring green leaves

Jerusalem artichokes aren’t very big and to make the most of them I needed a helping hand from the potato. In total you need 450g finely sliced and peeled artichokes and potatoes. You don’t have to peel the artichokes if you give them a good scrub but I did. They have a tendency to go brown very quickly once peeled so speed is of the essence here. 
Layer the finely sliced potatoes and artichokes in a baking dish, seasoning between each layer. Mix together 120ml cream and 180ml milk and pour this over. Place in an oven at 170C for an hour and twenty minutes.

cooked sausages

When the gratin has been in for fifty minutes, put your sausages in. I like mine with a lovely crisp skin and a little bit sticky so I oil them before they go in the oven for forty minutes on the top shelf. About five minutes before everything is ready, remove the leaves of the spring greens and the ends of the stalks. Roll the leaves up and then slice them thickly. Put them into a pan with a very small amount of water, a healthy knob of butter and a little salt and pepper. Turn the heat on and leave them for a few minutes with the lid on. They’ll create their own lovely sauce.

jerusalem artichoke gratin
This has to be one of my favourite meals. The sausages were perfect; golden, sticky and meaty. The gratin was creamy, filling and earthy and the buttered spring greens were cleansing and crisp. A meal to make the best of seasonal vegetables. If you’ve not tried Jerusalem artichokes before they are brilliant; albeit only because you can amaze your friends with your new found levitation skills. 

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Filed Under: Artichoke, Butter, Cabbage, Dairy & Eggs, Dinner, March, Potatoes, Recipes By Month, Sausages, Seasons, Spring, Spring Greens, Vegetables Tagged With: dinner, recipe, sausages

« Spring Green and Bacon Potato Cakes with Cheddar and Chive Sauce
The Cornish Pasty »

Comments

  1. AvatarMatthew says

    March 3, 2012 at 14:50

    I immediately want to make this. I’m guessing that simple technique will work with most other brassicas too…?

    Reply
  2. Avatarfiona maclean says

    March 3, 2012 at 19:01

    I am now giggling. A lot. I do like jerusalem artichokes too…and it’s worth putting up with the errrmmm side effect, if you make sure whoever else you are dining with ALSO eats them!

    Reply
  3. AvatarDonkey says

    March 3, 2012 at 20:11

    A great post that brought a big smile to my face and a great recipe as well.

    Reply
  4. AvatarAlida says

    March 3, 2012 at 21:15

    I have never tried these artichokes before. Interesting that they can help you to detox. I see if I can find them and will try them.
    Hope you are having a good weekend X

    Reply
  5. AvatarTya @ Note Etc. says

    March 4, 2012 at 09:43

    that make me drooling! the sausage looks crispy and saucy!

    cheers

    Reply
  6. AvatarNava.K says

    March 4, 2012 at 13:23

    One of the new discovery for me and its so unique. Lovely dish but so sad we don’t have these artichokes over here.

    Reply
  7. AvatarPart Time House Wife says

    March 4, 2012 at 15:39

    Love the pics =)

    Reply
  8. AvatarKiri W. says

    March 5, 2012 at 02:42

    Wow, nothing like I ever had – sounds delicious! I really want to try jerusalem artichokes 🙂 Great post, thank you for sharing!

    Reply
  9. AvatarDaisy says

    March 5, 2012 at 18:06

    I have only ever had Jerusalem artichoke soup, and i loved it. great to see your interpretation of them in this dish!! looks delicious!

    Reply
  10. AvatarJenn Kendall says

    March 5, 2012 at 19:38

    i’ve yet to try a jerusalem artichoke…i now need to find one immediately and make this BEAUTIFUL meal. this sounds sooooo delicious!!

    Reply
  11. AvatarPeggy says

    March 5, 2012 at 21:44

    I love seeing gratins using vegetables other than just potatoes! Using the jerusalem artichokes is a genius idea =)

    Reply
  12. AvatarTiffany says

    March 6, 2012 at 13:21

    I used sunchokes for the first time this winter. SUPER tasty! Next on the list? This gratin! 😀

    Reply
  13. AvatarJulie at Burnt Carrots says

    March 6, 2012 at 15:35

    I’ve never heard of or tried a jerusalem artichoke. I don’t think I’ve even seen them in the store (in the winter we live in a small town), but I def would like to do some spring cleaning! I’ll be hunting these guys down. Thanks for the introduction!

    Reply
  14. AvatarLilly says

    March 6, 2012 at 22:13

    Jerusalem artichokes? I don’t think I ever came across these. Wish you could send me some. I love to try different stuff.

    Reply
  15. AvatarJames Brewer says

    March 6, 2012 at 23:31

    I have never thought of doing a gratin with them before, thats a great idea. I love the taste of Jerusalem artichokes,

    Reply
  16. AvatarEmma says

    March 8, 2012 at 10:10

    Yum! What a wonderful dish.

    Reply
  17. AvatarBoulder Locavore says

    March 11, 2012 at 15:07

    I love hearing about more traditional dishes you make! As I was scrolling down to make a comment I noted a comment from someone who lives where I do and had not heard of Jerusalem Artichokes though they do grow them in Colorado and sell them at our Farmer’s Market and at a market near me. My first experience was about a year ago when I made a ginger encrusted recipe that was to die for! I need to expand my repetoire with this lovely recipe!

    Reply
  18. AvatarInessa says

    March 13, 2012 at 03:28

    Great recipe. Thanks for sharing. :))

    Reply

Trackbacks

  1. My 12 favourite recipes of 2012 - All That I'm Eating says:
    February 6, 2017 at 12:56

    […] March Jerusalem Artichoke Gratin with Buttered Spring Greens and Sausages […]

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Hello I’m Caroline

All That I'm EatingWelcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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