The perfect seasonal side dish to serve with roasted game or to toss through a few wintry leaves for a warm salad.
850g/1lb 14oz Jerusalem artichokes
5 tbsp olive oil
1 tsp golden caster sugar
85g/3oz walnut halves
1 fat garlic clove, finely chopped
a handful of parsley leaves, chopped
salt and freshly grated black pepper, to season
Takes 35 minutes • Serves 4 (easily doubled)
1 Peel the artichokes with a small knife and slice them into chunks. Cook in a pan of boiling water for about 5 minutes, until just tender, then drain.
2 Heat the oil in a heavy frying pan and sauté the artichokes for 10 minutes or until golden.
3 Stir in the sugar, season with salt and pepper, then add the walnut halves. Continue to cook until the walnuts are toasted, then toss in the garlic and parsley and serve.
• Per serving 433 kcals, protein 8g, carbohydrate 40g, fat 28g, saturated fat 3g, fibre 4g, sugar 5g, salt 0.03g