Sauté of Jerusalem Artichokes with Walnuts

Preparation info
  • Serves


    as a Side Dish
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

The flavour of Jerusalem artichokes is wonderful and thinking of it only in terms of soup severely limits its potential. Boiled artichokes mashed with equal parts of potatoes are brilliant, but leave a few pieces in the purée to emphasize that you are eating a very superior mash. Here they are fried with walnuts to give a fabulous dish which goes well with any game bird or even chicken or turkey.