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Topinambours en Daube   Veg  HT ACC  French  45mins


Serves   4      Hot    Vegetables    Vegetarian   Alcohol Accompaniment  Gluten Wheat Free  Eggless   Healthy Eating   France  Europe



675g/1˝lbs Jerusalem Artichokes, peeled and thickly sliced

1 Onion, finely chopped

1 Garlic Clove, crushed

25g/1oz Butter

2 tbsp Olive Oil

300ml/10fl.oz. White Wine or Fresh Vegetable Stock

300ml/10fl.oz. Water

1 Bouquet Garni

Salt and Pepper

1 tbsp Tomato Paste

1/4 teasp Sugar




1. Heat the butter and oil in a flameproof casserole. Add the onion and garlic, cover and cook gently until soft and transparent.


2. Raise the heat, add the artichoke and brown quickly on all sides.


3. Add the wine, water, salt, pepper and bouquet garni. Bring to the boil then reduce the heat, cover and simmer for 20 minutes.


4. Stir in the tomato past and sugar and continue to cook, uncovered, for a further 10 minutes over a medium heat to reduce the liquid. Serve hot




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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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