Topinambur in a pan: the simple recipe

The Jerusalem artichokes in a pan with chopped dried fruit are an unusual but refined side dish, also ideal as an appetizer.

Pan-fried Jerusalem artichoke is a delicious side dish, which will intrigue even those who have never had the opportunity to taste this versatile and delicious ingredient. The protagonist of today's recipe is precisely the potato-like tuber with nuances of taste that can bring to mind artichokes, which is why it is also called Jerusalem artichoke .

Before starting with the preparation, you need to peel it with a vegetable peeler, just like you would with a normal potato. Try it in our recipe today, where we will cook it in a pan to make it soft and then we will garnish the dish with a crunchy chopped almonds and walnuts!

How to cook Jerusalem artichokes in a pan

1. To prepare your dish, peel the tubers well, then with the help of a mandolin – or by hand with a sharp knife – cut the Jerusalem artichoke into thin slices or chunks (to your taste).
2. In a pan, heat a few rounds of extra virgin olive oil, then pour the Jerusalem artichoke sheets, add a few tablespoons of hot water, a little salt, white or black pepper and a few sprigs of chopped rosemary; cook for a quarter of an hour , until the tuber is cooked and therefore soft . If you have one, we recommend using a saucepan so that the heat is distributed evenly.
3. You just have to serve: you can bring it to the table directly in the cooking pot for a slightly rustic effect. On top of the Jerusalem artichoke slices sprinkled with another handful of chopped rosemary, which will give a crunchy touch to the dish and enjoy your meal!

Don't miss out on all our recipes with Jerusalem artichoke too!

Advice and conservation

Store in the fridge in an airtight container, and consume it in the next 2 days , reheating if necessary.

READ ALSO: Baked Jerusalem artichoke: a simple side dish to make