Jerusalem Artichokes
Recipe by Richard Corrigan from Corrigan Knows Food
Ingredients
- 1 kg (2 1/4 Lb) Jerusalem artichokes, peeled
- 25g (1oz) unsalted butter
- 2 tablespoons olive oil
- 75g (3oz) rough breadcrumbs
- 2 tablespoons roughly chopped flat leaf parsley
- 1 tablespoon hazelnut oil
- Sea salt and freshly ground black pepper
Method
- Bring a pan of salted water to the boil and cook the Jerusalem artichokes for 6-8 minutes until just tender. Drain well.
- Meanwhile, prepare the breadcrumbs. Heat half of the butter and oil in a small frying pan and gently fry the crumbs for 2-3 minutes until crisp and golden. Remove from the pan and reserve.
- Return the frying pan to the heat and add the remaining butter and oil. Sauté the Jerusalem artichokes over a medium heat for 3-4 minutes until golden. Season to taste.
- Spoon the Jerusalem artichokes out into a serving bowl. Scatter the crispy golden crumbs and parsley over and drizzle with the hazelnut oil.
