Sautéed Jerusalem artichokes with garlic
Thinly sliced Jerusalem artichokes cooked covered with stock.
Active time25 min
Cooking15 min
Total35 min
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Ingredients
- 1 lemon
- 2 garlic cloves
- 2 tbsp fresh parsley
- 800 g Jerusalem artichokes
- 200 ml ready-to-use liquid vegetable stock
- 5 tbsp olive oil
- 1 pinch of ground pepper — optional
- 1 pinch of salt — optional
Preparation
Squeeze the lemon into a bowl of water. Scrape and wash the Jerusalem artichokes, immerse them, then drain, rinse and slice thinly. Peel the garlic and chop the parsley.
1 lemon2 garlic cloves2 tbsp fresh parsley800 g Jerusalem artichokes- bowl
- knife
- chopping board
- colander
- citrus juicer
Lightly colour the garlic in the oil. Add the Jerusalem artichokes and optional salt. Cover and cook for about 15 minutes, adding the stock gradually to prevent sticking.
200 ml ready-to-use liquid vegetable stock5 tbsp olive oil1 pinch of salt — optional- frying pan
- lid
- spatula
Add the parsley and optional pepper towards the end. Serve hot once the slices are cooked but still slightly firm.
1 pinch of ground pepper — optional- frying pan
- spatula
Allergens
- Celery
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration