Jerusalem artichoke tuk with coriander & peanut chutney
Prep
15 mins
Cook
1 hr 10 mins
Servings
6
Difficulty
Medium
This is one of those wonderful dishes that transforms an humble vegetable into something truly special. Jerusalem artichokes are often overlooked, but they're packed with inulin, a prebiotic fibre that's brilliant for your digestive health. What I love most about this recipe is how straightforward it is, even though it tastes like you've spent ages in the kitchen. The spices do all the heavy lifting, creating this aromatic, golden tuk that's crispy on the outside and tender within. Then comes the fresh coriander and peanut chutney to finish, bright and zingy. It's the kind of dish that makes a simple supper feel celebratory, and honestly, once you've prepped the artichokes, it practically cooks itself.
Ella x
Ingredients
- 750 gramsjerusalem artichokes
- 1 tspsea salt flakes
- 3 tbspghee(1½ tbsp melted)
- ¼ tspground turmeric
- 1 tspmild chilli powder
- 1 tspground cumin
- 1 tspground coriander
- 1 tspchaat masala
- 15 gramssalted peanuts
- 100 gramscoriander
- 25 gramsmint(leaves picked)
- 10 gramsginger(peeled and roughly chopped)
- 1thai green chillies(Thai green chilli, roughly chopped)
- ½lime(juice)
- ½ tspcaster sugar
- ½ tspchaat masala
Detail level
Instructions
- 1
Scrub the artichokes well, then put in a large pan with plenty of cold, salted water. Set the pan over a high heat and bring to the boil, then simmer for 25-35 minutes or until the artichokes are tender and cooked through; drain.
- 2
Preheat the oven to 220°C, gas mark 7, and line a large baking tray with baking parchment. Arrange the artichokes on the tray and press down on them with the base of a bowl so they are still holding together but smashed and flat on top. Season with the sea salt flakes, drizzle with the melted ghee and roast for 30 minutes until crisp and dark golden brown.
- 3
Meanwhile, make the chutney. Put all the ingredients (including the coriander stalks) in a food processor with 3-4 cubes of ice (or a splash of cold water) and blend until smooth. Transfer to a serving bowl, cover and chill until ready to serve.
- 4
In a large frying pan, heat the remaining ghee over a medium-high heat, then add the spices with some freshly ground black pepper and stir briefly until aromatic. Add the cooked artichokes and toss until well coated. Serve with ½ of the coriander & peanut chutney.
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