WHAT TO EAT TONIGHT

Sprout tops with Jerusalem artichokes and apple

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  • SERVES 4
  • PREPARATION TIME 15 minutes
  • COOKING TIME 15 minutes
  • 1 lemon, halved
  • 2 tbsp sunflower or vegetable oil
  • 350g sprout tops (2-3 heads)
  • ½ onion, diced
  • 250g Jerusalem artichokes
  • 40g butter
  • 1 sharp apple, such as Cox, Granny Smith or Braeburn
  • Sea salt and freshly ground black pepper
  1. Squeeze one of the lemon halves into a bowl and add two tablespoons of water. Peel the artichokes one by one and immediately drop them into the acidulated water. Cut the artichokes in half lengthways, then in half again widthways.
  2. Set a large heavy-bottomed frying pan or wide saucepan over a medium-high heat. Add the oil and 10g butter and let them heat up for a minute. Drain the artichokes, add them to the pan and saute for five minutes, or until browned a little at the edges but tender within.
  3. Separate the sprout-top leaves from their stalk, then rinse and drain. Cut the six to eight largest outer leaves in half. You will reach a bud at the top that’s about the size of a golf ball. Cut this in half (it’s the best bit) and ensure you keep any mini sprouts hidden among the leaves.
  4. Core the apple, cut it into 1cm-2cm dice, then add the juice of the remaining lemon half to prevent the apple discolouring and to add a little zing.
  5. When the Jerusalem artichokes are just tender, add the remaining butter and, once that’s melted, the onion and a pinch of salt. After two to three minutes, the onions should be soft and the butter frothing. Add the sprout tops, bud and mini sprouts. Stir, then add three tablespoons of water, which will steam and help warm, wilt and soften the leaves. Stir occasionally to ensure even cooking (it will take about three to four minutes). Remove from the heat and add the diced apple, a pinch of salt and lots of freshly ground black pepper. Decant into a serving dish, making sure you pour any pan juices over the top.

Recipe extracted from On The Side

Recipe extracted from On The Side

On The Side: A Source Of Inspiring Side Dishes by Ed Smith

Published by Bloomsbury

£ 20.00

BUY
Tagged in:
Apple
Vegetarian
winter recipes

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