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Jerusalem Artichokes


  • 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


  • 1.

    Bring a pan of salted water to the boil and cook the Jerusalem artichokes for 6-8 minutes until just tender. Drain well.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Spoon the Jerusalem artichokes out into a serving bowl. Scatter the crispy golden crumbs and parsley over and drizzle with the hazelnut oil.

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Posted by PS60Report
Saw them in the shops this week, have never cooked or tasted Jerusalem artichokes, thanks for that I will now try them.