- 150g wild mushrooms cleaned/washed
- 100g celery, diced into 1cm cubes
- 100g Jerusalem artichokes, peeled and diced into 1cm cubes
- 100g celeriac, peeled and diced into 1cm cubes
- 75g cavolo nero, shredded
- 100g onions, finely diced
- 10g rosemary, finely chopped
- 1 clove garlic, grated
- 5g tomato puree
- 20g olive oil
- 2L mushroom stock (stock cube is fine)
- 100g dried borlotti beans (pre-soaked)
- Red wine vinegar to taste
- Seasoning
Wild mushroom broth with Jerusalem artichokes
Martin Sweeney
10th January 2020
Wild mushroom broth with Jerusalem artichokes
60 min
Part of The Gut Vegan menu at The Petersham Nurseries
Serves: 4
Ingredients
Method
Add the oil, onions, garlic, celeriac, celery, rosemary and artichoke to the pan and cook for 5 minutes until soft.
Add the tomato puree and cook for 5 more minutes.
Add the cavolo nero, mushrooms, beans and stock and cook for 30 mins.
Adjust seasoning with salt, pepper and vinegar and check that the beans are cooked through.
To serve stir in the chopped parsley and top generously with olive oil.
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