Not only the cupboards but also the fridge and freezer is in need of emptying. This spring I got five small Jerusalem artichokes with my veg box and since these knobbly little thingys are one of my favourites I wanted to save them for something really special, since I don´t grow them myself anymore and they are rarely seen in the shops in my town. Well, of course I forgot about them and they have spent all summer rattling at the bottom of the fridge.
Last Friday night I wanted to treat my dear man to something extra since it was his birthday the day before and we didn´t have time to really celebrate. I decided to dig deep into our storages and make a variety of my favourite mushroom sandwiches, only now I used boiled rice instead of bread and served this gratin with some good thin steaks!
On the photo you can see the Jerusalem Artichokes laying peeled and sliced (on my trusted mandoline) on a layer of rice in an ovenproof dish. I had some fresh thyme on hand after the cooking class earlier in the day so I added some stalks and thought it looked so pretty. Then of course when you cover everything with a nice thick mushroom stew it is more taste than looks that matters!
When I make the sandwiches I slice the artichokes thicker and boil them for some minutes but I skipped that this time and it was fine. And I meant to take a photo of my plate before devouring it all but of course forgot all about it. You will have to visaulize the gratin with the mushrooms in brown sauce and a little grated cheese on top, a nice piece of steak browned in butter and spiced with just black pepper and salt, and a pile of organic salad, tomatoes and cucumber from the veggie box tossed in lime juice and olive oil...mmm...