Topinambours en Daube

Ingredients:

675 g/1 1/5 lbs Jerusalem Artichokes, peeled and thickly sliced

1 Onion, finely chopped

1 Garlic Clove, crushed

25 g/1 oz Butter

2 tbsp Olive Oil

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

300 ml/10 fl.oz. Water

1 Bouquet Garni

Salt

Pepper

1 tbsp Tomato Paste

1/4 teasp Sugar

Cooking Instructions:

Heat the butter and oil in a flameproof casserole. Add the onion and garlic, cover and cook gently until soft and transparent. Raise the heat, add the artichoke and brown quickly on all sides. Add the wine, water, salt, pepper and bouquet garni. Bring to the boil then reduce the heat, cover and simmer for 20 minutes. 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.

#france #artichoke