This Jerusalem artichoke blini recipe is the ideal solution for vegetarian party food. And super easy to make, although you don’t have to tell your guests that!
Impress friends and family with this Jerusalem artichoke blini recipe from Maria Elia.
Speaking about the blini recipe, Maria said: “This dish was on the menu at Delfina’s (the restaurant at which I was head chef) and it was extremely popular – a blessing, because the blinis are so easy to make and can be prepared in advance, gently reheated in the oven.
“I like to use blu di Capra for this – an Italian blue-veined goat’s cheese from the Piedmont area – but gorgonzola, dolcelatte or stichelton (a wonderful English blue, based on stilton) work really well too. If blue cheese is not your thing, try pecorino, a goat’s cheese or manchego.
“Parsnips can be used in place of artichokes for the blinis or, if you dislike both, you could simply use potatoes. And they’re great topped with a poached egg.”
You will need:
For the blinis
- 350g potatoes, peeled and cut into chunks
- 400g Jerusalem artichokes, peeled and cut into chunks
- 100g plain flour
- 80ml double cream
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped rosemary
- 4 eggs, separated
- Salt and black pepper
- 50g butter
- 400g blue cheese, sliced into 8 pieces
For the roasted artichokes
- 1 tablespoons olive oil
- 25g butter
- 250g Jerusalem artichokes, cut into wedges
- Salt and black pepper
For the dressing
- 100ml olive oil
- 35ml white wine vinegar, preferably Chardonnay
- 1 tablespoon clear honey
- 100g seasonal baby mixed leaves
- 1 pear, halved, cored and sliced
- To make the blinis, cook the potatoes and artichokes separately in boiling salted water until soft. Strain and pass both through a fine sieve/ricer or mouli. Leave to cool. Add the flour, cream, mustard, rosemary and beaten egg yolks to the artichoke mix. Whisk the egg whites until soft peaks form, then fold into the artichoke mix.
- Season with salt and black pepper.
- Heat the blini pans, add a little butter and then spoon in some of the blini mix. Cook over a medium heat for about 2 minutes on each side and repeat with the rest of the blini mixture.
- Preheat the oven or grill to hot. Place a slice of cheese on top of each blini and put in the oven or under
- the grill until melted.
- To prepare the roasted artichokes, heat a large frying pan until very hot. Add the olive oil and butter and carefully add the artichokes. Season with salt and black pepper and cook over a high heat until golden and tender.
- (If you have some fresh thyme add some picked leaves or chopped rosemary when cooking.)
- To make the dressing, whisk together the olive oil, vinegar and honey. To assemble, toss the mixed leaves and pear in the dressing, scatter the artichokes over the cheese and pile the mixed leaves and pear on top.
- Serve immediately.
Recipes taken from The Modern Vegetarian by Maria Elia. Published by Kyle Books. Photography by Jonathan Gregson.