Jerusalem artichokes with raisins, pine nuts and apricots
by Angel Zapata Martin

Ingredients

Fruit & Vegetables

  • 10 Jerusalem artichokes

Oils & Vinegars

  • olive oil
  • 1 dash of sherry vinegar

Store Cupboard

  • 25g of pine nuts, toasted
  • 25g of raisins
  • 30g of dried apricots, chopped
  • salt
  • pepper

Dairy

  • 1 knob of butter

Spices & Dried Herbs

  • nutmeg, freshly grated