Crispy Jerusalem Artichokes
Substitute:
- No Jerusalem artichokes? Try with carrots, parsnips, celeriac, butternut squash or beetroots.
- No plain flour? Use any flour you have – even gluten free will work.
- No rosemary? Try with thyme or oregano instead.
- No smoked paprika? Use turmeric, chilli powder or garlic powder.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 2
Ingredients:
350 g Jerusalem artichokes
60 g plain flour
60 g milk of choice
60 g panko breadcrumbs
1 tbsp rosemary (chopped )
1 tsp smoked paprika
salt & pepper
olive oil
Spicy onion relish
Recipe:
Preheat the oven to 180 C/160 fan/gas mark 4. Cut the Jerusalem artichokes into 1 cm thick slices.
Prepare three different bowls: one with flour, one with the milk and one with the breadcrumbs, rosemary, paprika, salt and pepper.
Dip the Jerusalem artichokes in flour, then milk, then breadcrumbs, and then lay them on a large baking tray.
Drizzle with olive oil and bake for 40-45 minutes, until golden and crispy. Serve with your favourite relish or dipping sauce.
How to store
Store in an airtight container in the fridge for up to 3 days.
Leftovers
Serve the leftovers chopped in salad recipes, or use as crispy “croutons” for soup recipes.
