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
Ingredients
- 1kg Jerusalem artichokes
Jerusalem artichoke
jer-oo-sa-lem ar-tee-chokeThis vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned…
- 75g butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 crushed garlic clove
- 3 thyme sprigs
- 75g cubed butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 lemon, juiced
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Method
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.
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.
Comments, questions and tips