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Boiled Baby Potatoes, Jerusalem Artichokes with Fresh Garden Herbs
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Prep Time
7
mins
Cook Time
35
mins
Servings
4
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
Instructions
Put potatoes and Jerusalem artichokes in a saucepot with water. Bring to a boil.
Boil til veggies are fork tender.
Drain. Add butter, salt, pepper and herbs. Toss and serve.