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Simmer the jerusalem artichokes in stock or water for 25 minutes, until cooked through. Cut in half and carefully scoop out the insides with a teaspoon.
Mash and season the flesh with sea salt, pepper, olive oil and lemon zest, then use to fortify regular mashed potatoes or to “load” the skins as follows.
If you are already using the oven, brush the skins with frying oil and cook in the oven on a tray until crisp; otherwise heat a small frying pan with a generous glug of frying oil and fry the skins for five minutes, until they turn brown and go crisp – tilt the pan as they cook and spoon hot oil over the skins, which will help both to maintain their cupped shape and to cook them evenly.
Stuff the fried skins with the seasoned flesh, or indeed with any number of other fillings, from soured cream to fried lardons of tempeh or bacon, to melted cheese and the like.
Mash and season the flesh with sea salt, pepper, olive oil and lemon zest, then use to fortify regular mashed potatoes or to “load” the skins as follows.
If you are already using the oven, brush the skins with frying oil and cook in the oven on a tray until crisp; otherwise heat a small frying pan with a generous glug of frying oil and fry the skins for five minutes, until they turn brown and go crisp – tilt the pan as they cook and spoon hot oil over the skins, which will help both to maintain their cupped shape and to cook them evenly.
Stuff the fried skins with the seasoned flesh, or indeed with any number of other fillings, from soured cream to fried lardons of tempeh or bacon, to melted cheese and the like.
Fuente: The Guardian
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