SAUTED JERUSALEM ARTICHOKES WITH BAY LEAVES
Ingredients
600g Jerusalem artichokes, peeled
Good quality oil for frying
4 fresh bay leaves or 2 dry
2 clove garlic, finely sliced
Splash white wine vinegar
Salt and freshly ground pepper
Good quality oil for frying
4 fresh bay leaves or 2 dry
2 clove garlic, finely sliced
Splash white wine vinegar
Salt and freshly ground pepper
Method
Cut the jersusalem artichokes into chunks.
Heat 2 Tbsp oil in frying pan add the artichokes and fry for 2 minutes or until lightly caramelised. Add the garlic and bay leaves cook for a few minutes more, add a splash of vinegar, some salt and pepper, place a lid on top and cook for a further 15 minutes or until they have softened. Remove the lid and bay leaves, continue cooking for a few more minutes so the artichokes can crisp up.
Serve straight away.
Heat 2 Tbsp oil in frying pan add the artichokes and fry for 2 minutes or until lightly caramelised. Add the garlic and bay leaves cook for a few minutes more, add a splash of vinegar, some salt and pepper, place a lid on top and cook for a further 15 minutes or until they have softened. Remove the lid and bay leaves, continue cooking for a few more minutes so the artichokes can crisp up.
Serve straight away.
Comments
Jerusalem artichokes have a slight mushroom flavour, they partner extremely well with thyme, sage and bay leaves. They can be boiled and tossed through a salad, roasted, smashed or baked, great with fish and meat.To download a printable version of this recipe click here