Friday, 8 May 2009

Jerusalem Artichokes with Tomato Cous Cous

I'd never had Jerusalem artichokes until they arrived in our organic vegetable box one day. After deciding that they could probably be cooked like potatoes I came up with the following recipe.

  • 2 onions, finely chopped

  • 12 to 14 Jerusalem artichokes, washed and sliced into half-cm slices

  • 2 carrots, sliced like the Jerusalem artichokes

  • 4 tbsp sunflower oil

  • 3 tomatoes, finely chopped

  • 300g cous cous

  • 600ml boiling water



  1. Add the onions, Jerusalem artichokes, carrots and sunflower oil to a big frying pan or wok and heat on a medium heat. They'll take 20 to 30 minutes, so stir them often to stop them burning.

  2. About 5 minutes before the artichokes are ready they'll start to look a bit golden brown. This means it's time to make the cous cous.

  3. Mix the cous cous with the tomatoes and then add the boiling water. Stir well and leave for 2 minutes.

  4. Fluff up the cous cous with a fork and then serve with the Jerusalem artichokes when they are nicely browned.


Serves 3 to 4. This is nice served with some kale pesto on the side.
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