Sausage, Mushroom & Jerusalem Artichoke Hotpot – Dairy Diary by Collins Debden
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Ingredients
- Olive oil 2 tbsp
- Chipolata sausages such as Cumberland or Toulouse 12
- Chestnut mushrooms 150g (5oz), halved
- Leeks 2, trimmed and thickly sliced
- Carrots 250g (9oz), peeled and sliced
- Plain flour 2 tbsp
- Medium-dry cider 440ml can
- Fresh thyme 2 tbsp chopped
- Wholegrain mustard 1 tbsp
- Salt
- freshly ground black pepper
- Jerusalem artichokes 500g (1lb 2oz), peeled and covered in water with lemon juice (see tip)
- Rosemary and garlic butter 15g (½oz)
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