Jerusalem Artichoke Crumble
- 75 g jerusalem artichokes (peeled and whole)
- 50 g breadcrumbs (toasted)
- 25 g butter
- some oil
- salt and pepper, for seasoning
- Heat the oil and melt the butter in the pan. Add the Jerusalem artichokes and turn them occasionally to brown on all sides. Once the artichokes are browned on all sides, put them into a roasting dish.
- Sprinkle with toasted breadcrumbs and roast an oven preheated to 180°C (350°F, Gas 4) for 15-20 minutes.