All-the-trimmings roast potatoes
Save space and time by throwing everything together in the same bowl. Perfect for people without a four-doored oven
Buttered Jerusalem artichokes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1kg Jerusalem artichokes
- 75g butter
- 1 crushed garlic clove
- 3 thyme sprigs
- 75g cubed butter
- 1 lemonjuiced
Nutrition: per serving
- kcal282
- fat21g
- saturates13g
- carbs17g
- sugars3g
- fibre8g
- protein3g
- salt0.5g
Method
step 1
Peel and finely slice 1kg Jerusalem artichokes, adding to a bowl of water and lemon juice. Heat 75g butter in a large frying pan over a medium heat and, once foaming, add the artichokes, 1 crushed garlic clove and 3 thyme sprigs.
step 2
Cook for 20 mins or so, adding another 75g cubed butter gradually, cube by cube, basting frequently so that the artichokes are always covered in foaming butter, until they’re a rich roasted colour. Just before serving, toss with the juice 1 lemon and season to taste.
