Jerusalem artichoke rosti with roast beef & sour cream

Step 1

Line a baking tray with paper towel. Cook the artichokes in salted boiling water for 6-8 minutes or until just tender. Drain and set aside to cool.

Step 2

Coarsely grate the artichokes into a large bowl. Add the flour and season with salt. Toss to combine.

Step 3

Heat a large non-stick frying pan over medium heat. Add one-third of the butter and swirl to coat the pan. Spoon four 2 tablespoonsful portions of the artichoke mixture into the pan and cook, for 3-4 minutes each side or until golden brown and cooked through. Transfer rosti to the prepared tray. Repeat, in two batches, with the remaining butter and artichoke mixture, reheating the pan between batches.

Step 4

Divide the rosti among serving plates. Top with the beef, sour cream and dill. Season with pepper.