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Artichoke Gratin
(0 votes)
Difficulty:
easy
Preparation:
1 hr
Preparation
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Artichokes owe their unmistakable, tangy aroma to the bitter substance cynarin. Cynarin helps to lower cholesterol levels, supports the liver in its detoxification work, and activates the flow of bile, while other artichoke elements are beneficial for the eyes.
You can substitue sour cream or greek yogurt for creme fraise.
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 1 Leek (white part only; chopped)
- 1 onion (chopped)
- 3 cups Jerusalem Artichoke (scrubbed and cut in half)
- 1.333 cups Celeriac (celery root)
- 1 ⅛ cups Crème fraiche
- ⅔ cup vegetable stock
- 1 ½ cups Emmentaler cheese (grated)
Preparation steps
1.
Heat the oven to 190ºC (170ºC fan) 375ºF, gas 5. Butter a baking dish
2.
Heat the butter in a pan and gently cook the leeks and carrots until they soften.
3.
Layer the leek and onion mixture with the artichokes and celeriac in the baking dish, seasoning as you go.
4.
Mix together the creme fraiche and stock and pour into the dish. Cover with foil and bake for 30 minutes or until the vegetables are nearly tender then remove the foil, scatter over the cheese and bake for a further 15 - 20 minutes.
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