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Jerusalem artichokes with honey and saffron dressing

Jerusalem artichokes with honey and saffron dressing

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Egg-free Pregnancy-friendly Vegetarian

Jerusalem artichokes have a wonderfully nutty flavour and are perfectly paired with this sweet honey sauce and creamy burrata.

By Matt Tebbutt

From Saturday Kitchen

Ingredients

For the dressing

3 tbsp olive oil
½ tsp runny honey
pinch saffron
2 tbsp moscatel vinegar
1 lemon, juice only
salt and freshly ground black pepper

For the artichokes

2 tbsp olive oil
8–10 Jerusalem artichokes, peeled and cut into 1–2cm/½in–¾in pieces
1 garlic clove, crushed
50g/1¾oz walnuts, toasted and chopped
2 tbsp fresh flatleaf parsley, chopped
1 whole burrata, drained
freshly ground black pepper

Method

To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper and set aside.
To make the artichokes, heat the oil in a frying pan and fry the artichokes until browned, softened and cooked through.
Toss the artichokes in the pan with the garlic, walnuts and parsley. Grind over lots of black pepper.
Put the burrata on a serving plate and top with the artichoke mixture and the dressing. Serve immediately.