Jerusalem artichokes stew with winter roots, pak choi and coconut milk














Serves: 4                                        Prep & cooking: 45 min


  • 300 Jerusalem artichokes
  • 1 big leek
  • 4-5 stalks celery
  • 200g carrots
  • 200g parsnips
  • 200g potatoes
  • 1 head pak choi (about 200g)
  • 2-3 cloves garlic

From the cupboard: 

  • 250g coconut milk
  • 150g white wine
  • 4 bay leaves
  • ½ teaspoon thyme
  • ½ teaspoon nutmeg
  • ½ teaspoon nutmeg
  • Salt to taste
  • Cooking oil


  1. Chop roughly the leeks and celery and fry in a cooking pot with oil
  2. Chop the carrots and parsnips and add to the pot. Stir occasionally
  3. Using vegetable brush clean the Jerusalems and slice thinly (less than an inch). Mix with salt, nutmeg and oil and bake in 180 degrees preheated oven for about 15 minutes.
  4. When the roots in the pot  are half add the potatoes, chopped in cubes, and the stalks of the pak choi.
  5. Add the baked artichokes to the pot
  6. Add salt and spices to the stew, stir fry for another 2-3 minutes and add the wine. Cook with wine for 4-5 minutes and add the coconut milk. 
  7. Adjust the consistency of your stew to your taste by adding boiling water into it. Crush the garlic and add it to the stew.
  8. When all the roots are cooked, switch off the stove and add roughly chopped pak choi leaves into the stew and cover the pot with a lid and allow the stew to rest for about 30 min before serving
  9. Serve with rice or on its own

Recipe design by Pavlina