Jerusalem Artichoke With Lentil And Hazelnut Casserole

Name: Jerusalem Artichoke With Lentil And Hazelnut Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 500g Jerusalem artichoke peeled, sliced in 1/2 lengthways; Place in ice cold water with a squeeze of lemon to stop discolouration; Peel lemon first and pop to one side; 100g puy lentils ,poached in water with a broken garlic clove till tender then drained; 2 x Celery sticks peeled and finely diced; 500ml rich chicken stock; Sprig of rosemary; Lemon peel; 100gram shelled roasted hazelnuts; 50g cold diced butter; 2 x Pheasants or a whole chicken for roasting

20 mins
30 mins
medium
4

Recipe by

Jeff Baker

Ingredients

500g Jerusalem artichoke peeled, sliced in 1/2 lengthways
Place in ice cold water with a squeeze of lemon to stop discolouration
Peel lemon first and pop to one side
100g puy lentils ,poached in water with a broken garlic clove till tender then drained
2 x Celery sticks peeled and finely diced
500ml rich chicken stock
Sprig of rosemary
Lemon peel
100gram shelled roasted hazelnuts
50g cold diced butter
2 x Pheasants or a whole chicken for roasting

Introduction

This rich winter casserole goes well with a roast chicken, pheasant or any game bird of your choice.

Method

Bring chicken or game stock to simmer in a heavy bottom saucepan.
Add lemon peel, rosemary and drain artichokes.
Then simmer for 15 minutes without boiling,covering with lid.
Remove lemon and rosemary.
Then add pre cooked lentils, hazelnuts and celery.
Return to heat and simmer for further 10 minutes or so more till artichokes are tender.
Finish with 50gram butter gently shaken into casserole.

Source: My collection - Jeff Baker - J Bakers Bistro Moderne