Fried Jerusalem Artichoke and Cabbage Kale
This recipe combines crunchy Jerusalem artichokes and spelled with the sweetness of mushrooms and kale. The result is a very tasty salad served as an accompaniment or as a starter.
Preparation : 10 minutes
Cooking time : 35 minutes
Ingredients for 4 persons
- 170 g of peeled grain
- 6 Jerusalem artichokes peeled and cut into pieces
- 150 g of cabbage kale
- 3 Tbsp olive oil
- 3 shallots finely chopped
- 10 Paris mushrooms in quarters
- 1 Tbsp of rapeseed oil
Put the spelled in a saucepan, cover with slightly salted water and bring to a boil.Cover and simmer until completely cooked, about 35 minutes. Drain and reserve.
In the meantime, put the Jerusalem artichokes (or potatoes) in a second saucepan, cover with lightly salted water and bring to a boil. Boil until softened, about 10 minutes. Drain and cut into slices about ½ cm thick. Book.
Fill a large pot with lightly salted water and bring to a boil. Add the kale and cook until tender, about 3 minutes. Drain the cabbage and let it warm. Press to remove excess water and coarsely chop. Book.
Heat the olive oil in a large skillet over medium-low heat. Sauté the shallots until just about 5 minutes. Stir occasionally to avoid burning them. Remove from the pan and set aside.
In the same pan, add the rapeseed oil and heat over medium-high heat. Add the Jerusalem artichokes and cook until browned, about 3 minutes. Turn them over and continue cooking until browned on the other side, 2 additional minutes. Push the Jerusalem artichokes on the sides of the pan and add the mushrooms. Add salt and pepper to taste. Sauté over high heat until browned, about 3 minutes.
Add the spelled, cabbage, shallots and cook until well warm. Serve.
Note: Depending on the type of spelled used, it may be necessary to soak for at least 4 hours before cooking. If you can not find Jerusalem artichokes, you can replace them with baby potatoes.