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
Print Recipe
Pin Recipe 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.
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