© David Loftus
sautÉed jerusalem artichokes with garlic and bay leaves
To serve 4, you will need 1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in a pan with a little oil and a knob of butter on a medium heat until golden on all sides, then add a few bay leaves, 2 cloves of finely sliced garlic, 2 tablespoons of white wine vinegar
and 2 tablespoons of water. Season with some salt and pepper, and place a lid on top. Turn the heat down and cook for 20 to 25 minutes, then check that they have softened up by inserting a knife. When they are done, remove the lid and the bay leaves, turn the heat up and continue cooking for a couple of minutes until nice and golden, then serve right away. Personally, I think they go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warmsalads.