Superfood - March-April 2017

SUPERFOOD 85

JERUSALEM ARTICHOKES

AUTHOR BIOGRAPHY:

Laura Agar Wilson is a health

and nutrition coach, writer,

recipe developer and author

of the popular healthy

living and lifestyle blog

wholeheartedlyhealthy.

com – where she empowers

women to make healthy

choices and feel fabulous

by sharing healthy living tips

and tricks, recipes and her

own personal healthy living

journey.

CONTACT DETAILS:

wholeheartedlyhealthy.com

@lauraagarwilson

Jerusalem Artichoke Breakfast Hash

INGREDIENTS

• 1 small onion, fi nely diced


• 350g (12oz) Jerusalem artichokes, peeled
  and chopped into ½cm (¼in) squares


• ½ tbsp light olive oil


• ½ tsp dried thyme


• ¼ tsp dried sage


• ½ tsp dried rosemary


• 3 large eggs


• fresh parsley, to serve

SERVES: 2–3

PREP TIME: 10 MINUTES

COOKING TIME: 15 MINUTES

1. Add the oil to a large non-stick frying
   pan over a medium heat. Fry the onion and

Jerusalem artichokes for 10 minutes or until the

artichokes are just tender and are golden brown

and crispy.

2. Add the dried herbs and combine well.


3. Create 3 ‘holes’ in the hash and crack an
   egg into each space. Leave to cook for
   3 minutes, then to fi nish cooking the eggs,
   place under a high grill or in a hot oven if your
   pan is oven safe.


4. When the eggs are cooked, serve topped
   with fresh parsley.
   PER SERVING (BASED ON 3 SERVINGS) 189kcals,
   9g protein, 7g fat, (1.9g saturates), 23.5g carbs, 2.5g fi bre,
   12.6g sugar, <0.1g sodium

PHOTOGR APHS: LAUR A AGAR WILSON

SF9_P84-87 Artichoke SHSD.indd 85 30/01/2017 10:37