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JERUSALEM ARTICHOKE & RED ONION SAUTE
taken from Catherine Mason's VEG cookbook
4 small red onions
7g butter
1 tblsp. olive oil
piece of fresh ginger
2 tsps fennel seeds (for less explosions...!)
450g JA's, sliced into 5mm rounds
3 or 4 tblsps. veg stock
S & P
Peel the onions and cut them into quarters lengthwise, leaving enough of the base to keep them connected. In a wide shallow pan, melt the butter, along with the olive oil, over a medium heat and saute the onion quarters, ginger and fennel seeds. After about 7 mins, add the artichoke slices and continue cooking over a moderate to high heat for a few mins more until the veg are slightly browned.
Add the veg stock and about half a teasp of salt, bring it up to the boil, put a lid on the pan and reduce the heat to a gentle simmer. Cook, shaking the pan occasionally for about 25 mins until the veg are tender but not disintegrating. Add more liquid if needed to stop it drying out.
When the artichokes are tender, taste and adjust the seasoning.
THIS IS DELICIOUS !
love, Wellie
taken from Catherine Mason's VEG cookbook
4 small red onions
7g butter
1 tblsp. olive oil
piece of fresh ginger
2 tsps fennel seeds (for less explosions...!)
450g JA's, sliced into 5mm rounds
3 or 4 tblsps. veg stock
S & P
Peel the onions and cut them into quarters lengthwise, leaving enough of the base to keep them connected. In a wide shallow pan, melt the butter, along with the olive oil, over a medium heat and saute the onion quarters, ginger and fennel seeds. After about 7 mins, add the artichoke slices and continue cooking over a moderate to high heat for a few mins more until the veg are slightly browned.
Add the veg stock and about half a teasp of salt, bring it up to the boil, put a lid on the pan and reduce the heat to a gentle simmer. Cook, shaking the pan occasionally for about 25 mins until the veg are tender but not disintegrating. Add more liquid if needed to stop it drying out.
When the artichokes are tender, taste and adjust the seasoning.
THIS IS DELICIOUS !
love, Wellie
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