Recipes

Wine and Dine

Jerusalem Artichoke Sauté 1000 Classic Vegetarian Dishes
Serves 4

• 450g/1lb Jerusalem artichokes, scrubbed and sliced
• 90ml/6tbsp vegan margarine and oil, mixed
• 2 bananas, not too ripe, peeled and diagonally sliced
• 1 onion, chopped
• 100g/4oz unsalted peanuts
• grated rind and juice of 1 lime
• salt and freshly ground black pepper
• lettuce leaves
• mustard and cress
• 30ml/2tbsp chopped parsley

1. Boil artichokes in water for 3 minutes.
2. Drain and dry on kitchen paper.
3. Heat margarine and oil in a shallow pan and fry (sauté) the artichokes and bananas for 2-3 minutes, then add onion, peanuts, lime rind and juice and toss well. Season to taste.
4. Serve on bed of lettuce leaves, mustard and cress. Garnish with parsley.