Díol Ceathrar Artichoke boxty with confit portobello, wilted spinach on roast parsnip lemon cream Serves 4 Confit muisiriúin 50g ola [ráibe nó lus na gréine] Spbh de phaiprice deataithe Tsp lán de mharós mionghearrtha Spbh lán de chalóga giosta chothaithigh Salann 4 mhuisiriún mór portobello Confit mushroom 50g oil [rape or sunflower] Tbsp smoked paprika Heaped tsp chopped rosemary Heaped tbsp nutritional yeast flakes Salt 4 large portobello mushrooms Uachtar liomóide agus meacán bán rósta 1 meacan bán mór [500g] 4 ionga mhór gairleoige Craiceann agus sú líomáide móire amháin 100ml bainne soighe Spbh de mhustard dijon Spbh lán de chalóga giosta chothaithigh 40ml ola [ráibe nó lus na gréine] 150ml uisce Roast parsnip and lemon cream 1 large parsnip [500g] 4 large cloves garlic Zest and juice of 1 large lemon 100ml soy milk Tbsp dijon Heaped tbsp nutritional yeast flakes 40ml oil [rape or sunflower] 150ml water Bacstaí 500g de bhliosáin ghréine Sú líomóide [chun an bliosán a bhogaigéadú] 50g plúr bán 25g plúr prátaí Tsp sóide 60g iógart soighe 10g im veigeánach leáite Tsp lán de mhustard dijon Salann/piobar 200g spionáiste Boxty 500g Jerusalem artichoke Juice of a lemon [to acidulate the artichoke] 50g cream flour 25g potato flour Tsp soda 60g soy yogurt 10g melted vegan butter Heaped tsp dijon mustard Salt/pepper 200g spinach Modh Method Tosaigh leis na muisiriúin agus an meacan bán. / Déan an t-oigheann a théamh go dtí 180 céim Celsius roimh ré. / Buail comhábhair na muisiriún uile le chéile i mbabhla .. agus cuir an meascán i mias domhain is féidir a chur san oigheann. / Cuimil na muisiriúin leis an meascán ola agus cuir isteach sa mhias iad lena ngas fúthu. / Clúdaigh an mhias le scragall alúmanaim agus cuir san oigheann ar feadh tuairim is 30 nóiméad. Start with the mushrooms and the parsnip, Preheat the oven to 180 degrees Celsius, in a bowl whisk all the mushroom ingredients and tip the mixture into a high lip oven dish, massage the oil mixture into the mushrooms and lay them into the dish stalk down. Cover the dish in foil and place into the oven for about 30 minutes. Maidir leis an meacan bán - bain an craiceann de agus gearr i bpíosaí beaga ar chóimhéid, .. cuir ruainne ola orthu agus ar na hingne gairleoige, .. ná bain an craiceann díobhsan, agus scaip iad ar fad ar thráidire líneáilte le párpháipéar. / Cuir an tráidire san oigheann ar feadh tuairim is 30 nóiméad nó go mbeidh siad bog. For the parsnips peel and roughly chop them into small even sized pieces, coat them in a little oil with the unpeeled garlic cloves and scatter them both onto a parchment lined tray. Place the tray in the oven for about 30 minutes until tender. Don bhacstaí - bain an craiceann (ní gá a bheith ró-chúramach) de na bliosáin .. agus nigh iad. / Déan iad a ghrátáil i mbabhla leis an sú líomóide, .. stopfaidh sé sin dath donn teacht orthu. / Cuir na comhábhair eile sa bhabhla. / Déan ruainne ola a théamh ar phanna mór 28cm. / Roinn an meascán ina cheithre chuid agus cuir cruth pióigín orthusan .. [d’úsáid mise fáinne miotail, ach is féidir leat do lámha a úsáid] .. agus cuir sa phanna iad. Déan iad a chócaráil ar theas ard ar feadh nóiméad lena ruadhó ar éigean, ansin ísligh an teas beagán. / Iontaigh iad tar éis 4 nóiméad nó mar sin .. agus déan iad a chócaráil le haghaidh 4 nóiméad eile nó mar sin .. nó go mbeidh an bliosán agus an plúr cócaráilte go hiomlán. / Coinnigh iad te in oigheann ar theas íseal. For the boxty roughly peel and wash the artichokes, grate them into a bowl along with the lemon juice, this will stop them from browning, add the other ingredients to the bowl. Heat a little oil on a large 28cm pan, shape the boxty into 4 equal patties [I used a metal ring, but you can use your hands] and drop them into the pan. Cook them over a high heat for a minute to get a bit of a sear, then lower down to medium, After about 4 minutes flip over, and continue to cook for another 4 minutes or so until the artichoke and the flour has cooked through. Keep them warm in a low oven. Remove the parsnips and drop them into a blender, peel the garlic, add this and then add the other ingredients, do not shake the blender as you want the sauce to emulsify. Add the spinach to a dry pan to wilt. Pour ¼ of the sauce on to a plate, whichever way you prefer, top with a boxty followed by some wilted spinach and finally a mushroom, remove the foil and with a slotted spoon place one onto a chopping board dome side up and make some incisions or slice. Place this onto the spinach.