Jerusalem artichokes are a delicious part of the winter vegetable family and make a great alternative to roast parsnips.
Boil the peeled Jerusalem artichokes in boiling salted water for 15 minutes until tender. Drain well.
Preheat the oven to 200C/390F/Gas 6.
Melt the butter in a frying pan and fry the breadcrumbs until crisp and lightly browned. Place the cooked artichokes in an oven dish and cover with the breadcrumbs.
Roast for 20 minutes, then serve straightaway.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.