Jerusalem Artichoke and Yam Napoleon

Yield: 6 servings.
Preparation is easy
Preparation time is 20 minutes

Ingredients

• 2 tablespoons walnut oil (30 millilitres)
• 3 large Jerusalem artichokes, peeled and diced
• 3 yams, peeled and diced
• 1 tablespoon minced shallot (15 millilitres)
• salt and pepper
• parsely

Directions

1. Nutty flavours bring out the best in Jerusalem artichokes. Put half the walnut oil in a skillet and add the shallots. Saute for a couple of minutes, until soft. Then add the diced Jerusalem artichoke.
2. In a separate pan, add the other half of the oil and the diced yam. Cook both vegetables until they begin to turn a nutty brown around the edges and are no longer crunchy when you try them. Season with salt and pepper.
3. To serve, put one layer of artichoke, then one layer of yam, then another of artichoke and so on in a tube. Remove the tube and top with parsley.