Jerusalem Artichoke and Kale Conchiglie Rigate - Deliciously Yorkshire
This recipe is perfect for when you want the comfort of winter vegetables but fancy something a little fresher. The olive oil makes the sauce silky and decadent
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Ingredients
- 200g Conchiglie Rigate
- 150g (2-3) Jerusalem artichokes, peeled and cut into ½ cm cubes (place in water to stop them from browning)
- 25g kale, either Russian kale, Cavello Nero or curly kale
- 1 banana shallot, finely diced
- 1 large garlic clove, finely minced
- 50ml white wine
- 1/2 tbsp olive oil
- 5 sprigs fresh thyme
- 1 lemon
- Salt
- pepper
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