Jerusalem Artichoke, Fried

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	20 mins
Total Time	35 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

800 g Jerusalem artichoke
2 tablespoon olive oil
salt and pepper
2 cloves garlic, chopped, according to taste
1 handful walnuts, chopped, 4 - 8 kernels, depending on your taste

Also: (for variations, optional)

2 tablespoon sage leaves, chopped
2 tablespoon parsley, chopped
Lemon juice

Instructions

Preheat the oven to 175 degrees.
Clean the Jerusalem artichoke, dab off the moisture and cut into 1 cm thick slices. Put the oil in a coated pan and fry the Jerusalem artichoke slices until golden brown on both sides, then continue frying over medium to low heat. After 15 minutes, pour the oil into a shallow casserole dish and sprinkle with chopped walnuts and garlic, season with salt and pepper. Cook in the oven for another 10 minutes. Season to taste and serve.
Variations:
Add 2 tablespoons of sage, walnuts and garlic to the roast. Then continue as above.
Fry thicker slices in a pan for 10 to 15 minutes with salt and pepper until golden brown. Then add sliced garlic (only) for the last 5 minutes. Season with salt, pepper and lemon juice.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.