Variety to Producing Yummy Sig's Jerusalem artichoke, sweet potato and nut bake

Wishing to dine Sig's Jerusalem artichoke, sweet potato and nut bake a 5-star restaurant's, but for some causes are not able to go to restaurants. This site is going to guide you with useful ways on preparing a Sig's Jerusalem artichoke, sweet potato and nut bake like a famous chef made.

We hope you got benefit from reading it, now let's go back to sig's jerusalem artichoke, sweet potato and nut bake recipe. To make sig's jerusalem artichoke, sweet potato and nut bake you need 11 ingredients and 5 steps. Here is how you cook it.

To cook an extraordinary Sig's Jerusalem artichoke, sweet potato and nut bake, here are the materials needed:

1. Take of Butter to grease the ovenproof dish (ceramic works best).
2. Use 1 kg of sweet potatoes.
3. Take 250 g of Jerusalem artichokes.
4. Prepare 100 g of brown cepe mushrooms.
5. Use 400 ml of double cream.
6. Use of Fresh coarse ground mixed peppercorns.
7. Get of Fresh sprigs of rosemary.
8. You need 100 g of manchego or (cheddar cheese).
9. Provide 75 g of roughly chopped nuts (I use pecans).
10. Take of Salt flakes.
11. You need Pinch of sweet paprika.

After preparing the ingridients, now you are good to make your appetizing Sig's Jerusalem artichoke, sweet potato and nut bake by following the guidances below:

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..

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

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