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Pan-fried jerusalem artichokes with mushrooms

The baskets of vegetables weekly follow in my SCHEME, and for the moments isl do not resemble each other too much, which prevents the weariness of the past years ; I must say that after a while the baskets with cabbages, leeks and potatoes, it is boring.
This year, a week on the other there are certainly some classics, but with all the same variety : jerusalem artichokes a week of the parsnips in the next or even a butternut squash, it helps to vary the meals.

The last week, so we had some jerusalem artichokes and after you have made this velvety published there has already been a few times on the blog, I’ve been wanting to eat differently. The inspiration came from my book favorite of the momet, “Vegetables and fruit “forgotten” by Larousse, with a very nice recipe for sautéed jerusalem artichokes with mushrooms.

The recipe has been adapted with what I had at my disposal (and with the fat lazy out to make the races because it is too cold) :

– 1 onion
– 2 clove garlic
– 700 g jerusalem artichokes
– 250 g of mushrooms of Paris
– 1/2 bunch of flat-leaf parsley
– 2 tbsp olive oil
– Salt and pepper

Peel and finely chop the onion ; peel, de-germing, and chop very finely the garlic.
Clean the mushrooms and cut into thin slices the length. Peel and wash the topinanbours then cut into small cubes (1 cm side or a little less). Wash and chop the parsley.

Pour the olive oil in a frying pan and put the onion and garlic. Sauté without colouring. Add the jerusalem artichoke, stir and leave to cook for 12 minutes over low heat and covered. Stir to avoid sticking and add the mushrooms and cook again for 10 minutes. Add the parsley, salt and pepper, stir and leave to cook for 2 to 3 minutes.

Serve with a red meat.

Verdict : a treat ! I even preferred the jerusalem artichokes cooked as well, rather than velvety.