Buttered Jerusalem artichokes

Buttered Jerusalem artichokes

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Prep: 25 mins Cook: 25 mins


Serves 6

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal282
  • fat21g
  • saturates13g
  • carbs17g
  • sugars3g
  • fibre8g
  • protein3g
  • salt0.5g
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  • 1kg Jerusalem artichokes
    Jerusalem artichoke

    Jerusalem artichoke

    jer-oo-sa-lem ar-tee-choke

    This vegetable is not truly an artichoke, but a variety of sunflower with a lumpy, brown-skinned…

  • 75g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 crushed garlic clove
  • 3 thyme sprigs
  • 75g cubed butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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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