Jerusalem Artichoke and Pear Casserole is one those hearty casseroles. I love the subtle tastes of the artichokes melded with sweetness of the data and prunes. This dish simply involves putting all the ingredients into a casserole and allowing the juices to come together.
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Love.
Edward x
Ingredients
Instructions
2 comments
So I just made something largely inspired by this, and I just want to say your website is a treasure mine, I keep being amazed by the creativity yet straight-fowardness of your recipes! (also amazing photos)
Anyway, I was going to follow the recipe to a T but didn’t have stock, so I just used water and put some celery and a carrot in the soup instead. Also threw in a couple of turnips, and after that I sadly had no space left for the quince I was going to use instead of pears. Didn’t have dates or prunes either, so I just a fig but I guess the taste was overpowered by the rest. Also used bay leaves instead of parsley and needless to say this was a very very tasty experiment!
Thanks so much for the inspiration, and let me add I didn’t bother peeling the Jerusalem artichokes ;)
Aww Laura. Thank you for kindly taking the time to compose your email. Wonderful to hear from you and wonderful too that you were inspire your very own. Food is about creativity and my motto always is “Work with you have got”! Glad it all worked out for the best. Yes, the skin is nutritious too.
Much love.
Edward x