Ingredients
For puree:
-500g of spinach
-500g of kale
-1tb olive oil
-100ml of cream
-1 clove of garlic
-dash of salt & pepper
For crumble:
-1kg jerusalem artichoke
-100g sunflower seeds
-100g almonds
-50g butter softened
-60ml olive oil
-2 sprigs sage
-2 sprigs thyme
-dash smoked paprika
-50g parmesan cheese
Description
Roasted Jerusalem Artichoke, Sun Flower Seeds & Almond Crumble With Spinach & Kale Puree (serves 4).
Australian Good Food Guide
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter