This is the perfect seasonal side dish to serve with roasted game or to toss through a few wintry leaves for a warm salad, perhaps topped with a slice of grilled goat’s cheese. Peeling the artichokes is a bit of a bore, but worth it in the end.
850g/1lb 4oz Jerusalem artichokes
5 tbsp olive oil
1 tsp golden caster sugar
85g/3oz walnut halves
1 fat garlic clove, finely chopped
handful parsley leaves, chopped
Peel the artichokes with a small knife and slice them into chunks. Cook the artichokes in a pan of boiling water for about 5 mins, until just tender, then drain.
Heat the oil in a heavy frying pan and sauté the artichokes for 10 mins until golden. Throw in the sugar, season with salt and pepper, then add the walnut halves. Continue to cook until the walnuts are toasted, then toss in the garlic and parsley and serve.
OR WHY NOT TRY… Adding peeled Jerusalem artichokes to potatoes for mash and, when adding your butter, also add a generous spoonful of horseradish cream.
433 kcalories, protein 8g, carbohydrate 40g, fat 28g, saturated fat 3g, fibre 4g, sugar 5g, salt 0.03g