• 1 kg jerusalem artichokes (peeled)
  • 25 g unsalted butter
  • 2 tblsp olive oil
  • 75 g rough breadcrumbs
  • 2 tblsp roughly chopped flat leaf parsley
  • 1 tblsp hazelnut oil
  • sea salt and freshly ground black pepper


  • Bring a pan of salted water to the boil and cook the Jerusalem artichokes for 6-8 minutes until just tender. Drain well.
  • Meanwhile, prepare the breadcrumbs. Heat half of the butter and oil in a small frying pan and gently fry the crumbs for 2-3 minutes until crisp and golden. Remove from the pan and reserve.
  • Return the frying pan to the heat and add the remaining butter and oil. Sauté the Jerusalem artichokes over a medium heat for 3-4 minutes until golden. Season to taste.
  • Spoon the Jerusalem artichokes out into a serving bowl. Scatter the crispy golden crumbs and parsley over and drizzle with the hazelnut oil.