Buttered Jerusalem Artichokes
Per serving
A wonderful buttery side dish filled with seasonal ingredients. If you're looking for something different to serve with your roasted meat, try these roasted vegetables.
Ingredients
6 serv.Step-by-step instructions
- 1
Peel and thinly slice 1 kg of Jerusalem artichoke, place it in a bowl with water and lemon juice. Heat 75 g of butter in a large skillet over medium heat and, when it starts to foam, add the artichoke, 1 crushed garlic clove and 3 sprigs of thyme.
- 2
Cook for about 20 minutes, gradually adding the remaining 75 g of butter cubes, one cube at a time, frequently basting so the artichoke stays coated with foamy butter until it develops a rich roasted colour. A few minutes before serving, stir in the juice of 1 lemon and season to taste.
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