Jerusalem artichoke tuk with coriander & peanut chutney

Name: Jerusalem artichoke tuk with coriander & peanut chutney
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 750 g small-medium Jerusalem artichokes; 1 tsp sea salt flakes; 3 tbsp ghee, 1½ tbsp melted; ¼ tsp ground turmeric; 1 tsp mild chilli powder; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp Cooks’ Ingredients Chaat Masala

This is usually made with potatoes or taro root, but Ravinder Bhogal loves the sweet nuttiness that comes from Jerusalem artichokes. Ghee is a type of clarified butter with a rich flavour. It doesn’t burn easily, so is useful for cooking, especially frying. You can use vegetable or sunflower oil instead, if you prefer.

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VegetarianSource of fibre

Serves6
CourseSide
Prepare15 mins
Cook1 hr 10 mins
Total time1 hr 25 mins

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750g small-medium Jerusalem artichokes
1 tsp sea salt flakes
3 tbsp ghee, 1½ tbsp melted
¼ tsp ground turmeric
1 tsp mild chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp Cooks’ Ingredients Chaat Masala

Coriander & peanut chutney

15g salted peanuts
½ x 100g pack coriander
½ x 25g pack mint, leaves picked
10g ginger, peeled and roughly chopped
1 Thai green chilli, roughly chopped
½ lime, juice
½ tsp caster sugar
½ tsp Cooks’ Ingredients Chaat Masala

Scrub the artichokes well, then put in a large pan with plenty of cold, salted water. Set the pan over a high heat and bring to the boil, then simmer for 25-35 minutes or until the artichokes are tender and cooked through; drain.
Preheat the oven to 220°C, gas mark 7, and line a large baking tray with baking parchment. Arrange the artichokes on the tray and press down on them with the base of a bowl so they are still holding together but smashed and flat on top. Season with the sea salt flakes, drizzle with the melted ghee and roast for 30 minutes until crisp and dark golden brown.
Meanwhile, make the chutney. Put all the ingredients (including the coriander stalks) in a food processor with 3-4 cubes of ice (or a splash of cold water) and blend until smooth. Transfer to a serving bowl, cover and chill until ready to serve.
In a large frying pan, heat the remaining ghee over a medium-high heat, then add the spices with some freshly ground black pepper and stir briefly until aromatic. Add the cooked artichokes and toss until well coated. Serve with ½ of the coriander & peanut chutney.

Typical values per serving when made using specific products in recipe