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.
