Ingredients
350g (4 small Turnips)
1 large onion
350g Jerusalem Artichoke
4 cloves Smoked garlic
1 tsp dried Oregano
1 tsp Garlic salt
1 cup Chicken bone broth/stock
Topping
3 tbsp Walnuts
3 tbsps Hazelnut
3 tbsps Parmesan or nutritional yeast
2 slices Sourdough bread
1 tbsp the Governor evoo
Method
1. Heat the oven to 180c, Gas mark 4. Slice the turnips, artichokes, onions and garlic very thinly with a mandolin or by hand.
2. In a small baking dish place a layer of turnip, onions, garlic, artichoke and sprinkle over the oregano. Do 2 layers. Pour over the stock.
3. In a food processor, blitz the bread and nuts in breadcrumbs and place in a bowl. Mix in the parmesan, oregano, garlic salt and oil.
4. Pop the vegetables in the oven for 30-40 mins until the vegetables have softened. Remove from the oven and top with the breadcrumbs. Cook for a further 10 mins until browned. Serve on a bed of spinach with a drizzle of the Governor evoo.
Buy your Governor EVOO here.
