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Jerusalem artichokes with braised leeks, cos, sugar snap peas & carrots

  • 6servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B9, H, C, D
MineralsNatrium, Chromium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 80g unsalted butter

  2. cup plus 1 teaspoon (130ml) olive oil

  3. 800g Jerusalem artichokes, washed, trimmed, sliced into 1cm slices

  4. 9 cloves garlic, finely sliced

  5. 7 sprigs thyme

  6. 4 small baby cos lettuce, washed and picked

  7. 2 cups (500ml) vegetable stock, heated (see recipe below)

  8. 6 leeks, white parts only, each sliced into 4 pieces (reserve green tips for vegetable stock)

  9. 200g sugar snap peas, stringed and blanched in boiling salted water for 1min, then each cut into 3 medium carrots, peeled, cut into 3mm rounds, blanched in boiling salted water for 1min

  10. 2 tablespoons finely chopped parsley

  11. 2 tablespoons olive oil

  12. 2 carrots, diced

  13. 2 onions, diced

  14. 2 stalks celery, diced

  15. 4 cloves garlic, chopped

  16. 3 leeks (green part only), chopped

  17. 3 tomatoes, diced

  18. 300ml white wine

  19. 4 sprigs parsley

  20. 4 sprigs thyme

  21. 1 bay leaf

  22. 1 teaspoon fennel seeds

  23. 1 teaspoon coriander seeds

  24. 1 teaspoon black peppercorns

  25. 12 cups (3L) cold water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C (160°C fan). Place 50g butter and 50ml olive oil in an ovenproof frypan over medium heat. When butter has melted, add 3 cloves sliced garlic, 3 sprigs thyme and a pinch of salt. Cook for 1min or until garlic is soft. Saut artichoke slices (in batches) for 1-2mins, tossing well. Return sauted artichoke to pan, season with salt and place in oven. Roast for 8-10mins or until cooked.

  2. Meanwhile, lightly salt cut ends of leeks. Place 2 teaspoons oil in a saut pan over medium-high heat and add leeks. Cook for 4-5mins, turning, sealing to a golden brown. Remove to a plate. Pour 2 tablespoons oil in hot pan, add 3 cloves sliced garlic and 4 sprigs thyme and cook for 1-2mins. Add 200ml stock, leeks and a pinch of salt. Cover with lid, bring to a boil then simmer for 15-20mins or until leeks are soft but hold their shape. Set aside.

  3. Place 30g butter and 30ml olive oil in a large saucepan over medium heat. When butter begins to foam, add 3 cloves sliced garlic and a pinch of salt. Cook for about 1min or until garlic is fragrant. Add cos leaves and stir. Add 300ml hot stock and another pinch of salt. Cook for 2min, until lettuce wilts and darkens slightly in colour (stems should retain a bite).

  4. Add leek and its cooking liquid, blanched sugar snap peas and carrot to lettuce. Season to taste then add parsley.

  5. To serve, divide artichoke among six bowls. Pour hot broth over, dividing braised vegetables evenly.

  6. Vegetable stock 1 Place oil in a large stockpot over medium-high heat. Add carrot, onion, celery, garlic and leeks, and cook for about 5mins. Add tomato and white wine. Bring to a simmer and cook a further 5-7mins or until wine is reduced by two thirds.

  7. Add parsley, thyme, bay leaf, fennel seeds, coriander seeds and black peppercorns. Pour water over. Cover with lid and bring to a boil. Remove lid and simmer, uncovered, for 1hr, skimming off any impurities that rise to the surface. Remove from heat, allow to cool and strain.

  8. Makes 2L

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