Roasted Jerusalem artichokes
Prep time less than 30 mins
Cook time less than 30 mins
Serves 8
Dietary Vegetarian
From Great British Menu
Jerusalem artichokes are a delicious part of the winter vegetable family and make a great alternative to roast parsnips.
Method
-
Boil the peeled Jerusalem artichokes in boiling salted water for 15 minutes until tender. Drain well.
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Preheat the oven to 200C/390F/Gas 6.
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Melt the butter in a frying pan and fry the breadcrumbs until crisp and lightly browned. Place the cooked artichokes in an oven dish and cover with the breadcrumbs.
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Roast for 20 minutes, then serve straightaway.
Ingredients
- 500g/1lb 1½oz Jerusalem artichokes, peeled
- 25g/1oz unsalted butter
- 100g/3½oz fresh breadcrumbs
Shopping List
Roasted Jerusalem artichokes
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
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