Sig's Jerusalem artichoke, sweet potato and nut bake
Sig's Jerusalem artichoke, sweet potato and nut bake

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, sig's jerusalem artichoke, sweet potato and nut bake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sig's Jerusalem artichoke, sweet potato and nut bake is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Sig's Jerusalem artichoke, sweet potato and nut bake is something which I’ve loved my entire life.

To get started with this recipe, we must 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 cook that.

The ingredients needed to make Sig's Jerusalem artichoke, sweet potato and nut bake:
  1. Get Butter to grease the ovenproof dish (ceramic works best)
  2. Make ready 1 kg sweet potatoes
  3. Take 250 g Jerusalem artichokes
  4. Take 100 g brown cepe mushrooms
  5. Take 400 ml double cream
  6. Make ready Fresh coarse ground mixed peppercorns
  7. Get Fresh sprigs of rosemary
  8. Make ready 100 g manchego or (cheddar cheese)
  9. Get 75 g roughly chopped nuts (I use pecans)
  10. Make ready Salt flakes
  11. Prepare Pinch sweet paprika
Instructions to make Sig's Jerusalem artichoke, sweet potato and nut bake:
  1. Preheat oven to 180 °C
  2. 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.
  3. 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
  4. 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.
  5. 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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