Glazed Jerusalem Artichokes with Coriander
By Catherine Lee, 02 November 2011 –
675g Jerusalem Articokes
Salt & freshly ground black pepper
30g butter
1 teaspoon coriander seeds, crushed
1 tablespoon clear honey
150ml spicy vegetable stock
2 tablespoons chopped fresh coriander
Wash and peel the Jerusalem articokes and cut into chunks. Blanch in boiling salted water for about 3 minutes, then drain and leave to stand for about 30 minutes to allow it to dry. Melt the butter in a saute pan large enough to hold the Jerusalem articokes in a single layer. Add the coriander seeds, Jerusalem articokes and honey. Give the pan a good shake to coat the Jerusalem articokes in the butter and honey. Cook over a low heat until the Jerusalem articokes begins to caramelize. Pour in the stock and stir to dissolve the caramel. Season with salt & pepper and simmer gently until the Jerusalem articokes are tender and the liquid has reduced to a syrupy glaze. Adjust the seasoning to taste and sprinkle with the coriander. Serve warm.
Leiths Vegetable Bible