Jerusalem Artichokes with Walnut and Dill Recipe
Whoever decided that walnut and dill belong together was a genius. Here, against the nutty background of Jerusalem artichokes, sautéed al dente so that they keep a bit of bite, they are grand.
- 1 pound/500 g Jerusalem artichokes (also known as sunchokes)
- 2 tablespoons unsalted butter
- Salt and pepper
- 2 tablespoons walnut oil
- 1/2 cup/60 g roughly crushed walnuts
- 2 to 3 tablespoons chopped fresh dill
- Lemon juice to taste
- Peel the artichokes and slice paper-thin with a knife or mandoline. Heat the butter to foaming in a sauté pan, add the artichoke slices, and season with salt and pepper. Sauté until they start softening and browning but still have a little bite, just over five minutes.
- Pour over the oil and heat through gently, then remove from the heat and stir in the walnuts and dill. Squeeze on lemon juice to taste and adjust the seasonings. Serve warm or at room temperature.
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