- Jerusalem Artichokes
- Sea salt
- Black pepper
- Almonds (or other nuts)
1. Asian twist. Thinly sliced, raw Jerusalem artichokes are a bit like water chestnuts. They’re brilliant in salads or slipped into a stir-fry right at the end.
2. Mish mash. Peel – don’t worry about the odd bit of skin. Cut into chunks and boil with an equal amount of spuds till soft. Mash with butter, S&P, a little grated nutmeg and Parmesan.
3. Layer bake. Most roots are fab in a gratin. These beauts love a splash of whisky in the gratin cream. Layer with spuds or just on their own with a little chopped onion and thyme. Drizzle over the cream and a splash or two of whisky. Top with toasted nuts and breadcrumbs. Season well and pop in the oven for 45 mins at 200°C/Gas 6 or till golden and bubbly on top and tender in the centre.
4. Delicious, quick, easy and whisky. What could be better?