Friends of ours gave us a big bag of Jerusalem artichokes, because they had more than they could eat. I had never cooked Jerusalem artichokes, but after doing some research I was sure they would be great if I baked them with cream and potatoes. So yesterday’s dinner included creamy potatoes & Jerusalem artichokes, pea & sweet potato loaf and cabbage & carrot salad.
Creamy Potatoes And Jerusalem Artichokes
500g Jerusalem artichokes
6 garlic cloves, or to taste
2-3 tbsp oil
2dl oat cream
salt and pepper
margarine or oil for greasing the dish
Fill a bowl with cold water. Peel the Jerusalem artichokes and put the peeled ones to the cold water, so they won’t get dark and ugly while you peel the rest of them. Peel the potatoes and garlic cloves. Heat the oil in a large pan. Cut the Jerusalem artichokes, potatoes and garlic cloves to thin slices and fry them in the oil 5-10 minutes or until they start to get soft. (If you don’t have a big enough pan, you can do it in two batches.) Add the cream and season with salt and pepper. Heat throughly and transfer into a greased oven proof dish. Cover with a lid, oven prood plate or aluminium foil and bake in 200 celsius degrees for 45 minutes. You can remove the lid for last 10-15 minutes to get a brown surface.