Sunday, December 16, 2007

Jerusalem Artichokes

600g Jerusalem Artichokes, peeled and cut into chunks
a few bay leaves
2 cloves of garlic, finely sliced
a splash of white wine vinegar

Place the Jerusalem Artichokes in an oiled pan, and fry on medium heat until golden on both sides, then add bay leaves, garlic, and vinegar. Season with salt and pepper and place a lid on top. After about 20-25 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 them up, and serve straight away.
Good with meat or fish, or in a plate of antipasti, or in soups or warm salads

This is a Jamie Oliver way of preparing Jerusalem Artichokes. It’s sort of a base recipe. You do this, and you can either eat them this way, or you can go on to add other things. He gives a few other suggestions that look really good. I will definitely be trying them. Jerusalem artichokes are probably my all time favorite vegetable. They cook like potatoes, and taste like artichokes, what could be better.

Like I said, this is just a base recipe, but it is really wonderful, even left on it’s own like this. There were really tasty crunchy bits, and really soft bits. You couldn’t taste the vinegar, I suppose it just hi-lighted the flavor of the vegetable.

This was super easy. I will make these again and again, and I will also try the variations that he recommends. If you’ve not given this vegetable a try, now’s the time!

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