Sautéed Jerusalem artichokes with garlic and bay leaves

A gorgeous alternative to roast spuds

Sautéed Jerusalem artichokes with garlic and bay leaves

Sautéed Jerusalem artichokes with garlic and bay leaves

Serves Serves 4
Time Cooks In40 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 189 9%
  • Fat 18.1g 26%
  • Saturates 2.8g 14%
  • Sugars 0.6g 1%
  • Salt 2.87g 48%
  • Protein 5.2g 10%
  • Carbs 1g 0%
  • Fibre 13.6g -
Of an adult's reference intake
recipe adapted from

Jamie's Dinners

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Ingredients

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  • 600 g Jerusalem artichokes
  • olive oil
  • a few bay leaves
  • 2 cloves garlic
  • 1 splash white wine vinegar
  • salt
  • pepper
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recipe adapted from

Jamie's Dinners

Tap For Ingredients

Method

  1. Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.
  2. To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight 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 warm salads.
recipe adapted from

Jamie's Dinners