Jerusalem Artichoke Rosti
Method
Serves 4 to 6. You can also make individual portions using ring moulds.
1. Place the Jerusalem Artichokes in a saucepan of water with the lemon juice and a pinch of salt. Bring to the boil and cook for about 5 minutes, until barely tender. Drain well and cool.
2. Place the potatoes in a separate pan of salted water, bring to a boil, and cook until barely tender. They will take a bit longer than the artichokes. Drain well and cool.
3. Grate the artichokes and the potatoes into a bowl and mix them gently with your fingers. Season to taste.
4. Melt the butter in a large heavy-based frying pan. Add the artichoke mixture and spread evenly with the back of a spoon. Cook gently over a low heat for about 10 minutes or until golden.
5. Invert the rösti on to a plate then slide back into the pan and cook the other side. Serve at once.
Ingredients
450g / 1 lb Jerusalem artichokes, peeled
Juice of 1 lemon
450g / 1 lb potatoes, peeled
About 50g / 2 oz butter
Sea salt and freshly milled black pepper
You might need these
-
Local Vegetarian and Vegan
-
Vegetarian and Vegan
-
I already have an account
Log me on, I want to shop
I have been meaning to write and send a message to you ever since we had our first delivery!! I would just like to say how delighted we are with…
Mrs P Richardson, Falmouth -
