This simple dish is a celebration of seasonal flavours. I've adapted Terry Walter's recipe and I think this is a superbly delicious way to savour Jerusalem artichokes. I've pared them with garlic, lemon and fresh rosemary and served with baby spinach and toasted pecans this makes a delicious lunch for one or a nice side dish for two.
Jerusalem artichokes with rosemary, lemon and pecans(Recipe adapted from Clean Start by Terry Walters)
10 Jerusalem artichokes/sunchokes1 tablespoon olive oil1 garlic clove, grated1 sprig fresh rosemary, leaves picked1/2 lemon, juicedpinch of saltfreshly ground black pepperbaby spinach, to servehandful of pecans, toasted, to serve
1. Peel the Jerusalem artichokes and cut into thin slices.
2. Heat the olive oil in a frying pan. Add the sunchokes and fry for 2-3 minutes.
3. Add the garlic, rosemary and lemon juice and continue to sauté for a few minutes. Add a tablespoon or two of water to deglaze the pan. Season with salt and pepper.
4. Serve the Jerusalem artichokes with baby spinach and pecans.