Jerusalem artichokes with braised leeks, cos, sugar snap peas & carrots - 9Kitchen

Ingredients

• 80g unsalted butter
• ½ cup plus 1 teaspoon (130ml) olive oil
• 800g Jerusalem artichokes, washed, trimmed, sliced into 1cm slices
• 9 cloves garlic, finely sliced
• 7 sprigs thyme
• 4 small baby cos lettuce, washed and picked
• 2 cups (500ml) vegetable stock, heated (see recipe below)
• 6 leeks, white parts only, each sliced into 4 pieces (reserve green tips for vegetable stock)
• 200g sugar snap peas, stringed and blanched in boiling salted water for 1min, then each cut into 4
• 3 medium carrots, peeled, cut into 3mm rounds, blanched in boiling salted water for 1min
• 2 tablespoons finely chopped parsley
• 2 tablespoons olive oil
• 2 carrots, diced
• 2 onions, diced
• 2 stalks celery, diced
• 4 cloves garlic, chopped
• 3 leeks (green part only), chopped
• 3 tomatoes, diced
• 300ml white wine
• 4 sprigs parsley
• 4 sprigs thyme
• 1 bay leaf
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 12 cups (3L) cold water