Festive Sautéed Jerusalem Artichokes by Madalene Bonvini-Hamel - The British Larder
1. Place the Jerusalem artichokes in a large saucepan, cover with cold water, and add a good pinch of salt. Bring to the boil, reduce the heat to a gentle simmer and cook until they are soft to knifepoint.
2. Drain the Jerusalem artichokes using a colander, set aside to drain for 5 minutes to ensure all the water is removed.
3. Heat a large non-stick frying pan with the Lurpak® over a medium heat, once the Lurpak® starts to foam add the drained Jerusalem artichokes, chestnut mushrooms, cinnamon stick and seasoning, sauté until they turn golden brown.
4. Add the chestnut pieces and chopped thyme, grate over the zest of the orange and squeeze over the juice to taste, stir and transfer to a warmed serving dish. Enjoy.
Tip: To turn the left over’s into a soup: Chop one large onion, heat a large saucepan with a tablespoon of Lurpak®, sauté the onion until golden brown, add the leftover Jerusalem artichokes, cook for 5 minutes, add 50ml dry sherry, cook for a further 5 minutes. Pour over enough stock to cover the Jerusalem artichokes, simmer for 15 minutes, blend until smooth and add a dash of cream to taste, adjust the seasoning if needed. Enjoy!
Ingredients
1kg Jerusalem Artichokes, peeled and cut into ¼ ‘s
50g Lurpak®
1 cinnamon stick
Maldon sea salt and freshly cracked black pepper
80g crumbed chestnut pieces (vacuum-packed if fresh is not available)
100g chestnut mushrooms, cut into ¼’s
One orange
2 sprigs of fresh thyme, chopped