Buttered jerusalem artichoke and kale cups
This is a tasty vegetarian canapé. It can be easily adapted for a vegan by substituting coconut oil for the butter.
You will need:
- 10 pastry cups
- 5 jerusalem artichokes, washed
- 50g Kale leaves
- 1 tablespoon of oil
- 10g butter
- Large pinch od sumac powder
- 1/4 teaspoon of chermoula powder
- Salt and pepper
- 1 tablespoon of toasted pine nuts
Method
Preheat the oil and butter in a pan
Cube the jerusalem artichokes and add to the pan with salt and pepper
Keep on medium heat until golden (10 minutes)
Add the spices and 2 tablespoons of water
Simmer until soft and cooked through (adding more water if necessary)
Finely slice the kale (reserving a few leaves for decoration) and add to the artichoke and cook for another couple of minutes, add the nuts and leave to cool
For the decoration, fry the remaining leaves in plenty of oil at high heat (190C) for 30-60 seconds or until crispy
Remove with a slotted spoon and leave to cool on kitchen paper
To assemble: fill the cups with the jerusalem artichoke mixture and top with kale crisps
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