Jerusalem Artichokes, Potatoes and Peas

Another of Roberta’s recipes.
3 medium artichokes, peeled and diced
3 medium potatoes, peeled and diced
3 cloves of garlic, peeled and sliced
2 Tblps olive oil
vegetable stock to cover
8 ozs 225 gms baby peas
2 leaves of sage shredded
salt to taste
Heat the oil in a pan. Add the artichokes, potatoes and garlic and sauté for 5 minutes. Add salt to taste. Cover with the vegetable stock and simmer until tender and the stock reduced.
Add the peas and sage. Cover with a lid and turn of the heat. Leave for 5 minutes until the peas are heated through.
Serves 4 people.

Cubed Tofu can be added with the peas to create a main meal.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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