Sautéed Jerusalem Artichokes

Preparation info

  • Serves

    4

    as a side
    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Simplicity is often the best way with vegetables. This dish allows the Jerusalem artichoke’s nutty flavour to shine.

Ingredients

  • 600 g Jerusalem artichokes, scrubbed well
  • squeeze of lemon juice
  • 40 g butter

Method

Slice the artichokes into rounds, placing them in a bowl of cold water with a good squeeze of lemon juice as you go to stop them discolouring. Drain and add to a pan of salted boiling water. Cook for 8–10 minutes, until just tender.

Heat the butter and oil in a frying pan over a medium heat. Fry the artichokes, stirring now and then, until nicely browned. Season with salt and pepper.