VegBox Recipes

Jerusalem Artichokes In Wine, Rosemary And Cream

This delicious recipe, generously provided by Abel & Cole, is luxurious enough for special occasions, yet so easy to prepare you could easily rustle it up on a dark night after work.


Serves 4

2 tablespoons olive oil
450 g jerusalem artichokes, scrubbed well, thinly sliced into rounds
2 garlic cloves, minced
Salt and pepper to taste
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
120 ml white wine
60 ml double cream


  1. Heat the oil in a large frying pan over a medium heat.
  2. Add the jerusalem artichokes and garlic and fry for 2 minutes.
  3. Season with salt and pepper, add the rosemary and wine, and cook over a high heat until the wine is reduced by half.
  4. Add 1 tablespoon of water, cover and simmer until the artichoke is just tender, between 1 and 5 minutes.
  5. Remove the cover, add the cream, and reduce the sauce for a couple of minutes until thickened.

With thanks to Abel & Cole.

Time From Cupboard-To-Table

30 mins

Notes & Variations on Jerusalem Artichokes In Wine, Rosemary And Cream

Delicious served with rice or hunks of crusty farmhouse bread.

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