SautĂŠed Jerusalem Artichokes with Chestnuts & Orange Recipe | Serves 4
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Sautéed Jerusalem Artichokes with Chestnuts & Orange By Madalene Bonvini-Hamel | www.britishlarder.co.uk Serves 4 |Cooking time 30 minutes Jerusalem Artichokes and chestnuts is a great taste combination and with the addition of cinnamon and orange give this humble tuber a delicious twist. Serve this side dish with roast chicken, pheasant or partridge. 1kg Jerusalem Artichokes, peeled and cut into ¼ ‘s 50g unsalted butter 1 cinnamon stick Maldon sea salt and freshly cracked black pepper 80g crumbed chestnut pieces 100g chestnut mushrooms, cut into ¼’s 1 orange 2 sprigs of fresh thyme, chopped
Place the Jerusalem artichokes in a large saucepan, cover with cold water, and add a good pinch of salt. Bring to the boil, reduce the heat to a gentle simmer and cook until they are soft to knifepoint. Drain the Jerusalem artichokes using a colander, set aside to drain for 5 minutes to ensure all the water is removed. Heat a large non-stick frying pan with the butter over a medium heat, once the butter starts to foam add the drained Jerusalem artichokes, chestnut mushrooms, cinnamon stick and seasoning, sauté until they turn golden brown. Add the chestnut pieces and chopped thyme, grate over the zest of the orange and squeeze over the juice to taste, stir and transfer to a warmed serving dish. Enjoy.