Summary

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

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Instructions

1. Preheat the oven to 175 degrees.
2. 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.
3. Variations:
4. Add 2 tablespoons of sage, walnuts and garlic to the roast. Then continue as above.
5. 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.