Hay Baked Jerusalem Artichoke And Smoked Cream Salad

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

25 g hay

300 ml cold water

800 g Jerusalem artichokes, with skin on

150 ml double cream

1/2 clove of garlic

Salt and freshly ground black pepper

2 free range hens eggs

1 leek, sliced in 1/2 cm rings

3 tsp unsalted butter

1 tsp cider vinegar

5 tbs hazelnut oil

1 tsp Dijon mustard

Pinch of sugar

2 slices of ciabata or sour dough bread, ripped

Micro salad leaves

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