Buttered Jerusalem artichokes
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Buttered Jerusalem artichokes

By Tom Kerridge

A beautiful buttery side dish filled with seasonal goodness. If you're looking for something a little different with your roast, try these roasted veggies

  • Prep:25 mins
    Cook:25 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 282
  • fat 21g
  • saturates 13g
  • carbs 17g
  • sugars 3g
  • fibre 8g
  • protein 3g
  • salt 0.5g

Ingredients

  • 1kg Jerusalem artichokes
  • 75g butter
  • 1 crushed garlic clove
  • 3 thyme sprigs
  • 75g cubed butter
  • 1 lemon, juiced

Method

  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.

  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.

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