Jerusalem Artichokes - Roasted

Written by Richard Corrigan from Great British Menu on Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0

Ingredients

500g/1lb 1½oz Jerusalem artichokes, peeled
25g/1oz unsalted butter
100g/3½oz fresh breadcrumbs

Method

  1. Boil the peeled Jerusalem artichokes in boiling salted water for 15 minutes until tender. Drain well.
  2. Preheat the oven to 200C/390F/Gas 6.
  3. 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.
  4. Roast for 20 minutes, then serve straightaway

About the author
Richard Corrigan from Great British Menu

Comments RSS

    There are no comments yet. Be the first to add a comment by using the form below.