Ingredients
- 600g Jerusalem artichokes, peeled
- Good quality oil for frying
- 4 fresh bay leaves or 2 dry
- 2 cloves garlic, finely sliced
- Splash white wine vinegar
- Salt and freshly ground pepper
JERUSALEM ARTICHOKES WITH BAY LEAVES Serves 4
Method
- Cut the Jerusalem artichokes into chunks
- Heat 2 tablespoons 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
They have arrived and I’m very excited as these tubers add so much flavour for so little work.
Waikouaiti Gardens donated the ORGANIC jerusalem artichokes used to make this dish.
For a printable version of this recipe please click here
