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:

  1. Preheat the oven to 180 C/160 fan/gas mark 4. Cut the Jerusalem artichokes into 1 cm thick slices.
  2. Prepare three different bowls: one with flour, one with the milk and one with the breadcrumbs, rosemary, paprika, salt and pepper.
  3. Dip the Jerusalem artichokes in flour, then milk, then breadcrumbs, and then lay them on a large baking tray.
  4. Drizzle with olive oil and bake for 40-45 minutes, until golden and crispy. Serve with your favourite relish or dipping sauce.
Oddbox image

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.

Oddbox Fruit and Vegetable box

FIGHT FOOD WASTE WITH A DELIVERY OF DELICIOUSLY ODD FRUIT & VEG.