Jerusalem Artichoke 'Jacket Potato' Recipe - Great British Chefs
This Jerusalem artichoke recipe sees the root veg treated take on the form of little jacket potatoes, with a crisp skin and fluffy, Parmesan-flavoured filling.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 350g of Jerusalem artichoke
- 30g of Parmesan, grated (or use a similar vegetarian hard cheese if preferred)
- 1/2 garlic clove, minced
- 30ml of olive oil
- 300g of vegetable oil, for deep-frying
- 1 handful of parsley, finely chopped
- salt
- pepper
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