recipes
Potato and Jerusalem artichoke stew
Serves: 6
2011-10-31
Ingredients
- 4 tbsp olive oil
- 8 cloves garlic , chopped
- 700g Jerusalem artichokes, cleaned
- 700g potatoes, peeled
- 1/2 glass of hot water
- Freshly chopped parsley
- 2 tsp wine vinegar
- Salt and pepper
Method
Soak the artichokes overnight in cold water. Scrub the artichokes with a clean kitchen scourer, rinse and then cut them into chunks. Cut the potatoes into chunks. Heat the oil in a large pot and add the garlic. As soon as the garlic starts to change colour add the artichokes and potatoes. Cook over a high heat for a few minutes while stirring and then add the hot water and parsley. Season and bring the stew to the boil. Lower the heat and leave the stew to simmer for 40 minutes. Remove from the heat and transfer to a serving bowl. Sprinkle over the vinegar and serve.
Suggested accompanying wine: DELICATA Grand Vin de Hauteville Viognier D.O.K. Superior Malta
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