Jerusalem Artichoke Sauté
A lovely way with this underused and nutty-tasting root vegetable - not unlike water chestnuts. If you aren't a big fan of peanuts, try it with hazel or cashews.
Picture courtesy of How Stuff Works
Ingredients:
- 450g/1lb Jerusalem artichokes, scrubbed and sliced
- 90ml/6 tbsp vegan margarine and oil, mixed
- 2 bananas, not too ripe, peeled and diagonally sliced
- 1 onion, chopped
- 100g/4oz unsalted peanuts
- Grated rind and juice of 1 lime
- Salt and freshly ground black pepper
- Lettuce leaves Mustard and cress OR rocket
- 30ml/2tbsp chopped fresh parsley
Method:
1. Boil artichokes in water for 3 minutes. Drain and dry on kitchen paper.
2. Heat margarine and oil in a shallow pan and fry (sauté) the artichokes and bananas for 2-3 minutes, then add onion, peanuts, lime rind and juice and toss well. Season to taste.
3. Serve on bed of lettuce leaves, mustard and cress. Garnish with parsley.
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