Chilli crumb leeks with Jerusalem artichoke crisps
for 4 people
For this tasty leek dish, try and find baby leeks. Otherwise, use large ones cut into rounds or lengthways pieces. I have suggested three cups of sourdough for the crumbs, as one tends to nibble on a few while they are cooking. The crispy and delicious Jerusalem artichokes add a unique finishing flavour.
Ingredients
| ¼ cup | Olive oil, plus some extra for cooking crisps |
| 1 Tbsp | Butter |
| 1 | Chilli, seeds removed, sliced thinly |
| 3 cups | Sourdough bread, in cubes (Main) |
| 1 cup | Fresh coriander, chopped |
| 2 bunches | Baby leeks, ends trimmed |
| 1 cup | Jerusalem artichoke, thinly sliced and peeled (Main) |
| 1 pinch | Ground pepper, to season |
Directions
- Firstly, make your crumb. Heat the oil and butter in a frying pan. Add the chilli and bread cubes tossing around until crispy and lightly browned. Toss through the coriander.
- Cook the leeks in a large pot or frying pan of salted water for 4 minutes, or until cooked through, and keep warm.
- Heat a little oil in a frying pan and cook the artichoke slices a few at a time, turning once.
- Serve the hot leeks on a platter scattered with the crumb and artichoke crisps. Season with a little ground pepper.