These knobbly little tubers are plentiful at this time of year and most often turn up in soups. We wanted to try something different so cooked this tasty side dish. We had hoped to serve it with some roast Guinea Fowl but had to make do with a roast chicken and some super-charged gravy. Definitely the nicest Jerusalem artichoke dish we’ve tasted and the perfect seasonal side for a roast dinner.
Fried Jerusalem artichokes with walnuts – serves 4
- 850g Jerusalem artichokes
- 5 tbsp olive oil
- 1 tsp golden caster sugar
- 85g walnut halves
- 1 fat garlic cloves, finely chopped
- handful parsley leaves, chopped
Peel the artichokes with a small knife and slice into chunks. Cook in a pan of boiling water for about 5 minutes, or until just tender, then drain.
Heat the oil in a heavy frying pan and sauté the artichokes for 10 minutes or as long as it takes to turn them golden and starting to crisp. Add the sugar, season with salt and pepper, then add the walnuts. Keep cooking until the walnuts are toasted, then toss in the garlic and parsley and toss for about a minute before serving.
(Original recipe by Greg Wallace IN: BBC Good Food Magazine, January 2007.)
Jono & Jules do food & wine 
This must be a lovely lunch idea, the flavours pair so well