Photo: Alexander Maasch
Artichokes with goats' cheese recipe
10 ingredients
20 min + 45 min
4 people
openrecipes
Jane Baxter from Riverford Farm shares a great way to cook and serve Jerusalem artichokes.
Estimated Nutrition (whole recipe, rough)
334
Calories
14g
Protein
24g
Fat
23g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Large Jerusalem artichokes, scrubbed and cut into rounds 1cm thick
- 1 Lemon, juiced
- 4 Olive oil
- tbsp Thyme leaves
- 1 Mushrooms, sliced
- tsp Dried porcini mushrooms, soaked in 400ml boiling water for 30 mins
- 200 Garlic cloves, chopped
- g Goat's cheese, crumbled
- 10 Chopped chives
- g sea salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes