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    Topinambours a la barigoule

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    Topinambours a la barigoule

    The Provençal way with jerusalem artichokes is named for the barigoule, or dog nose, a summer truffle. Possible additions are sage, rosemary and lemon zest.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Serves: 4


    • 500g Jerusalem artichokes, scrubbed and cut into chunks
    • 3 tbsp Olive oil
    • 150ml White wine
    • 3 tbsp Black olives
    • 1 tsp Dried thyme
    • 2 Garlic cloves, finely chopped
    • 2 tbsp Chopped parsley
    • 2-3 tbsp Breadcrumbs


    1. Pack the roots into a lidded casserole or saucepan with the olive oil, wine, olives, thyme and garlic. Add enough water to just submerge everything, season with pepper (no salt – the olives are salty enough) and bring to the boil.
    2. Reduce the heat, cover loosely and leave to cook gently for 25–30 minutes, until the roots are tender. Uncover and bubble up until you have a shiny slick of sauce.
    3. Stir in the chopped parsley and enough breadcrumbs to soak up the juices. Bubble up until the breadcrumbs fry a little. Serve at room temperature.

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