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
SAUTED JERUSALEM ARTICHOKES WITH BAY LEAVES
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
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.
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