Jerusalem artichoke and Savoy cabbage

Jerusalem artichoke and Savoy cabbage
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 600 gr potatoes
  • 4 chicken fillets
  • 400 gr Jerusalem artichokes
  • 40 gr hazelnuts
  • ½ Savoy cabbage
  • 2 elpl mustard
  • 100 gr double cream
  • 30 gr gravy powder
  1. Preheat the oven to 180 °C and line a baking tray with baking paper. Wash the potatoes, do not peel them and pat them dry. Cut into chunks, sprinkle with oil, salt and pepper and roast for 45 min or until cooked and golden brown.
  2. Cut the Jerusalem artichokes in slices 5 mm thick.
  3. Remove the outer leaves of the cabbage if they are too old. Remove the leaves and cut away the thick vein. Cut the cabbage in fine strips.
  4. Season the chicken breast fillets with salt and pepper to taste. Heat some oil and butter and bake the chicken breast fillets on medium high until cocked and golden.
  5. Heat some butter in a second frying pan and sauté the Jerusalem artichokes until cooked and golden.
  6. Meanwhile, bring some salted water to the boil and blanch the Savoy cabbage until just cooked. Drain and return to the pot. Add in the mustard and seasoning to taste with the cream. Allow the cream to reduce over a low heat until it clings to the cabbage. Keep warm.
  7. Chop the hazelnuts and add them to the Jerusalem artichokes.
  8. Mix the gravy powder with some cold water and add to the chicken. Cook until reduced to the right consistency and season to taste.
  9. To plate, spoon the sauce and warm plates and place the cabbage on top. Position the Jerusalem artichokes on the opposite corners and the roasted potatoes and the other ends. Place the chicken on top of the cabbage and serve.
Stuff to know
Jerusalem artichokes are a forgotten vegetable, that is also known in Dutch as aardpeer and in French as topinambour. It has a lightly sweet, nutty flavour that resembles the green artichoke.
The Jerusalem artichoke is the root of a plant that is in season in the winter. They are rough looking, mostly light brown and they pair well with potatoes, carrots, cabbage, nuts and game.