Lunch Sunday 14 January - Jerusalem Artichoke & Mushroom Hotpot

Jerusalem Artichoke & Mushroom Hotpot
1 tablespoon olive oil
2 medium onions, chopped
2 stalks celery, chopped
300g Jerusalem artichokes, cut into chunks
200g chestnut mushrooms, quartered
2 fat tomatoes, chopped (about 300g)
2 tablespoons flour
1 pint vegetable stock
1 teaspoon thyme
1 bay leaf
600g waxy potatoes, sliced
1 tablespoon butter

Saute the onions and celery in the olive oil until the onion is translucent. Add the flour and mix well. Add the Jerusalem artichokes, mushrooms, tomatoes, herbs and stock. Cook over low heat for about 15 minutes.

Meanwhile, steam the sliced potatoes for about 5 minutes.

Pour the hotpot mixture into a casserole dish and arrange the part cooked potato slices across the top of the dish. Dot the potatoes with butter.

Bake in a moderate over for about 1 hour, until the top is golden and the potato are well cooked.

Serves 4 generously

Nutrition Data per serving
Calories (kcal) 295.4
Carbohydrate (g) 52.2
Protein (g) 8.2
Fat (g) 6.6
Fibre (g) 6.4

Had a serving of this with some runner beans and kale.


Here is the full beast - I am going to be eating this for days!