Jerusalem artichoke casserole
Jerusalem artichoke, carrot and leek are roasted in a crock pot until succulent. Tart apple, ginger and sesame oil bring freshness and zing to this autumnal vegetarian dish.
Ingredients · Servings 4
- 800 g Jerusalem artichokes
- 2 carrots
- 1 small leek
- 2 sour apples
- 1 tablespoon grated ginger
- 2 tablespoons oil
- 2 dl water
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons sesame oil
Method · 40 min
- Brush the Jerusalem artichokes clean.
- Peel and slice the carrots into bite-sized pieces. Halve and rinse the leek. Cut the leek into five-centimeter slices. Slice the apples. Grate the ginger.
- Heat the oil in a pan. Roast the artichokes and carrots in the oil in a hot pan for 15 minutes. Add the grated ginger, water, salt and pepper. Simmer under the lid for 15 minutes.
- Add the leek and apples. Continue simmering for another 10 minutes.
- Finish with sesame oil. Tip! You can add nuts to the mixture.
