Crispy Jerusalem artichokes, brown butter walnuts & crème fraiche

Ingredients

450g Jerusalem artichokes
1-2 tbsp (or to taste) Sherry vinegar or lemon juice.
2 tbsp Olive oil
100g Unsalted butter
Large handful of Walnuts
1 clove garlic
Small bunch of Chives – finely chopped
Large dollop of Crème fraiche
Salt

Method

• Scrub your Jerusalem artichokes clean under cold water. Halve any larger ones and keep the small ones whole. Add to a pan and cover with cold water and a large pinch of salt. Bring to the boil and simmer for 8-10 minutes or until the artichokes are just tender.

• Heat your oven to 210c. Drain the artichokes and allow to steam dry for a couple of minutes. Toss with olive oil and add to a large tray in the hot oven. Roast for 30-40 mins until golden and crispy, tossing halfway through.

• Whilst your artichokes are roasting, make the brown butter walnuts. Add the butter and walnuts to a small saucepan and place on a medium heat. Keep an eye on the walnuts as the butter melts, then foams and starts to brown, swirling as you go. Once both the nuts and butter solids have browned (6 mins or so) take off the heat and immediately add 1 tsp of vinegar or lemon juice to cool the mixture slightly and add tang. Finely grate in 1 clove of garlic and season with salt to taste. Set aside to cool.

• Once your artichokes are done, season with salt and a splash of vinegar or lemon then plate up. First the artichokes, then spoon over the brown butter and walnuts. Top with chives and a large dollop of cold crème fraiche.