Jerusalem Artichokes With Pine Nuts |
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This is a lovely way of serving Jerusalem artichokes.
The garlic and ginger give the dish a spicy, warming feel, while the toasted pine nuts beautifully compliment the flavour of the artichokes.
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Ingredients
Serves 4
250g Jerusalem Artichokes
2 tablespoons olive oil
2 cloves garlic, peeled & crushed
˝ inch fresh ginger root, finely grated
Handful pine nuts
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Method |
- Peel the artichokes (as far as you can!) with a potato peeler or scrape with a sharp knife. If the skins look good, just give them a good scrub, instead.
- Boil in a large pan for about 15 minutes, until soft. Drain well.
- Heat a large frying pan with no oil. Add the pine nuts and toast for 2-3 minutes, turning often, until they start to brown. Remove from the heat and set to one side.
- Heat the oil in the frying pan and gently cook the garlic and ginger. You want it to cook without browning.
- Add the artichokes and stir well to coat with the seasonings. Sauté for 5 minutes, stirring regularly.
- Add the pine nuts and mix well. Season with salt and pepper to taste.
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Time From Cupboard-To-Table |
| 25 minutes |
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Notes & Variations For Jerusalem Artichokes With Pine Nuts |
| Instead of pine nuts, you could use sesame seeds, which would give this recipe a more Japanese flavour. |
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Jerusalem Artichoke Recipes |
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