Sautéed Jerusalem artichokes with garlic and bay leaves

Summary

Yield
Servings
Sourcehttps://www.jamieoliver.com/recipes/vegetables-recipes/saut-ed-jerusalem-artichokes-with-garlic-and-bay-leaves/
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Description

Lovely, crispy pan-fried Jerusalem artichokes pair well with meat and fish or even in a warm salad. Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.

Ingredients

600 g
Jerusalem artichokes
2
garlic cloves
 
a few bay leaves
1
splash of white wine vinegar
 
salt and pepper

Instructions

To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away.