Jerusalem Artichokes

These Jerusalem artichokes are the perfect accompaniment to your Christmas roast!


  • 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


  1. Bring a pan of salted water to the boil and cook the Jerusalem artichokes for 6-8 minutes until just tender. Drain well.
  2. 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.
  3. 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.
  4. Spoon the Jerusalem artichokes out into a serving bowl. Scatter the crispy golden crumbs and parsley over and drizzle with the hazelnut oil.


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