Jerusalem artichokes have a slight mushroom flavour and they partner extremely well with thyme, sage and bay leaves. They can be boiled and tossed through a salad, roasted, smashed or baked, and are great with fish and meat.
Serves 4
600g Jerusalem artichokes, peeled
Good quality oil for frying
4 fresh bay leaves or 2 dry
2 cloves garlic, finely sliced
Splash white wine vinegar
Salt and freshly ground pepper
Cut the Jersusalem artichokes into chunks.
Heat two tablespoons of oil in frying pan, add the artichokes and fry for two minutes or until lightly caramelised.
Add the garlic and bay leaves, cook for a few minutes more, add a splash of vinegar, some salt and pepper, place a lid on top and cook for a further 15 minutes, or until they have softened up nicely.
Remove the lid and bay leaves, continue cooking for a few more minutes so the artichokes can crisp up. Serve straight away.
• Alison Lambert, chef at the Otago Farmers Market, will demonstrate this recipe at the market on Saturday morning.
