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Boiled Baby Potatoes, Jerusalem Artichokes with Fresh Garden Herbs

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Prep Time 7 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 6 Jerusalem artichokes chopped in half
  • 4 Baby potatoes chopped in half
  • 1 Handful fresh herbs chopped (parsley, chives, tarragon, thyme)
  • 2 TBS 2 TBS organic butter
  • Sea salt
  • Ground pepper

Method
 

  1. Put potatoes and Jerusalem artichokes in a saucepot with water. Bring to a boil.
  2. Boil til veggies are fork tender.
  3. Drain. Add butter, salt, pepper and herbs. Toss and serve.