Sautéed Jerusalem Artichokes

Summary

Servings: 
4
Prep time: 
10 minutes
Cooking time: 
25 minutes

Description

Lovely, crispy pan-fried Jerusalem artichokes pair well with meat and fish or even in a warm salad. Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.

Ingredients

  • 600g Jerusalem artichokes
  • 2 garlic cloves
  • 2 bay leaves
  • a splash of white wine vinegar
  • salt and pepper

Instructions

To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away.

Photo Credit: Jonny Hughes @jonny2love
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