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This is just yummmy - it made enough for us to have some left over for breakfast with bacon and fried eggs
Preparation Time: 10 mins
Cooking Time: 10-20 mins
Serves: 4
Ingredients
375g rabinta potatoes
375g jerusalem artichokes
75g plain flour
75ml cream
4 eggs, seperated
1 tbsp dijon mustard
salt & pepper
olive oil, for cooking
for the salad:
300g claytonia or winter leaves
3 jerusalem artichokes, peeled & sliced
chopped parsley
lemon juice & olive oil dressing
slice of goats cheese
Peel, then boil potatoes and jerusalem artichokes seperately,as they cook at different rates, until soft.
Drain and return veg to saucepan and return to heat for a short time until completely dry. Mash carefully or pass through a potato ricer.
Mix in the flour, cream, egg yolks and mustard and season well. Whisk egg whites until soft then fold through the mash.
Brush a heavy based frying pan with olive oil and spoon in the butter in 12cm rounds. Cook until coloured on underside, then either flip pancake over to cook, or place under a hot grill to brown top.
To finish, dress salad and add shaved jerusalem artichokes and herbs and toss together. Place pancake in the middle of a plate. Arrange salad on top and top with a slice of goats cheese.
Mods - should I post the web link?
Preparation Time: 10 mins
Cooking Time: 10-20 mins
Serves: 4
Ingredients
375g rabinta potatoes
375g jerusalem artichokes
75g plain flour
75ml cream
4 eggs, seperated
1 tbsp dijon mustard
salt & pepper
olive oil, for cooking
for the salad:
300g claytonia or winter leaves
3 jerusalem artichokes, peeled & sliced
chopped parsley
lemon juice & olive oil dressing
slice of goats cheese
Peel, then boil potatoes and jerusalem artichokes seperately,as they cook at different rates, until soft.
Drain and return veg to saucepan and return to heat for a short time until completely dry. Mash carefully or pass through a potato ricer.
Mix in the flour, cream, egg yolks and mustard and season well. Whisk egg whites until soft then fold through the mash.
Brush a heavy based frying pan with olive oil and spoon in the butter in 12cm rounds. Cook until coloured on underside, then either flip pancake over to cook, or place under a hot grill to brown top.
To finish, dress salad and add shaved jerusalem artichokes and herbs and toss together. Place pancake in the middle of a plate. Arrange salad on top and top with a slice of goats cheese.
Mods - should I post the web link?
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