Hello, I am Kate. Today, we’re going to prepare sig’s jerusalem artichoke, sweet potato and nut bake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Sig’s Jerusalem artichoke, sweet potato and nut bake Recipe
Sig’s Jerusalem artichoke, sweet potato and nut bake is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Sig’s Jerusalem artichoke, sweet potato and nut bake is something that I have loved my entire life. They’re fine and they look wonderful.
To bewith this recipe, we have to first prepare a few ingredients. You can cook sig’s jerusalem artichoke, sweet potato and nut bake using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sig’s Jerusalem artichoke, sweet potato and nut bake:
- Prepare Butter to grease the ovenproof dish (ceramic works best)
- Make ready 1 kg sweet potatoes
- Prepare 250 g Jerusalem artichokes
- Get 100 g brown cepe mushrooms
- Prepare 400 ml double cream
- Get Fresh coarse ground mixed peppercorns
- Get Fresh sprigs of rosemary
- Prepare 100 g manchego or (cheddar cheese)
- Get 75 g roughly chopped nuts (I use pecans)
- Take Salt flakes
- Make ready Pinch sweet paprika
Steps to make Sig’s Jerusalem artichoke, sweet potato and nut bake:
- Preheat oven to 180 °C
- Grease your dish with butter or margarine if you prefer. Slice the mushrooms, Jerusalem artichokes and sweet potato very thinly. Arrange them as if you putting them back together, fan and wave like into the dish.
- Take a small saucepan add the cream and heat on a low setting. Gently pull the rosemary from its stem, add the pulled off pits to the pan with cream, add some ground pepper and a small pinch of salt
- Pour the cream over the ingredients in the dish. Cook in oven covered with foil for 45 minutes. Remove from oven and discard the foil.
- Grate your chosen cheese and roughly chop nuts, scatter both over the bake. Return to oven and cook for a further 15 to 20 minutes until golden. Leave to cool for about 10 to 15 minutes. Sprinkle with salt flakes, a pinch of sweet paprika, rosemary and more of the ground pepper. Hope you enjoy.
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