CookEat Recipe
Roasted Jerusalem Artichokes with Parsley and Chives
Jerusalem artichokes browned in lard, oven-roasted and finished with butter, parsley and chives.
Method
Steps
Step 1
Preheat the oven to 350°F (177°C). Peel, wash and thoroughly drain twenty-four medium Jerusalem artichoke tubers. Heat the two tablespoons of melted lard in a broad ovenproof frying pan. Add the tubers in a single layer and brown all around, turning as needed. If necessary, divide the tubers and the measured lard between pans.
Step 2
Sprinkle the light teaspoon of salt and two saltspoons of white pepper over the tubers. Transfer the pan or pans to the oven for about twenty-five minutes, continuing as needed until the centres are tender when pierced.
Step 3
Remove the tubers briefly, drain all the cooking fat from the pan, then return the tubers. Add the separate half ounce of butter, freshly chopped parsley and chives, dividing these finishing ingredients among the pans if using more than one. Toss gently, arrange on a hot deep serving dish and serve promptly.
Cooked it? Rate it.
Cooked 0 times