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Jerusalem artichokes with raisins, pine nuts and apricots
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This effortless Jerusalem artichoke recipe sees the vegetable dressed in mixture of melted butter, dried apricots, raisins and pine nuts for a sweet and savoury flavour, while the grated nutmeg adds plenty of warming, wintry spice. A brilliant side dish if you're after something a little bit different.
First published in 2018
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Ingredients
Metric
Imperial
- 10 Jerusalem artichokes
- olive oil
- 25g of pine nuts, toasted
- 25g of raisins
- 30g of dried apricots, chopped
- 1 knob of butter
- 1 dash of sherry vinegar
- salt
- nutmeg, freshly grated
- pepper
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Method
1
Preheat the oven to 180°C/gas mark 4
2
Scrub the artichokes clean, dress in olive oil and season with salt. Roast in the oven for approximately 45 minutes until soft, shaking frequently to make sure they cook evenly
- 10 Jerusalem artichokes
- salt
- olive oil
4
Slice the artichokes open lengthways, score the flesh and drizzle the dressing over the top. Finish with a grating of nutmeg and serve
First published in 2018
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