Friday, February 7, 2014

Sausage, Jerusalem Artichoke and Savoy Bake

The kids and I looked through our veg box delivery and were stumped by one potato-looking smallish knobby thing.  We smelled, poked, broke, and tasted it before pulling out the trusty A-Z vegetable guide where we discovered we were the lucky recipients of a bag of jerusalem artichokes!  So what do you do with jerusalem artichokes?!  Thankfully, a recipe card was included that provided a great dinner for my family.  The artichoke had a very mild flavor, but was as soft as a potato might have been after baking.  However, I would make this dish again, substituting some small potatoes for the artichokes and I think it would turn out great.

oil for frying
8 sausages
3-4 cups chicken or beef stock
5-7 jerusalem artichokes, scrubbed and cut in half or wedges
1 cup lentils, rinsed and drained
1 tsp. dried thyme
1/4 tsp dried chili flakes
zest from 1/2 a lemon (optional)
1 savoy cabbage, outer leave removed, cut into wedges with the root intact

Preheat oven to 350.

Heat 1 Tbsp oil in an ovenproof pan.  Fry sausages until brown on all sides.  Add 3 cups stock.  Remove from heat, cover with foil or lid, and bake for 15 minutes.

Uncover and add jerusalem artichokes, lentils, thyme, chili, lemon zest and season with salt and pepper.  Bake for 20 minutes more, uncovered.

Wedge the cabbage between the other things in the pan and spoon over a little more stock.  Bake another 15 minutes, or until everything is tender.

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