Barnsley Chops with Jerusalem Artichoke Salad and Boulangere Potatoes

Posted By Kerri

I didn’t think I’d eaten Barnsley chops before but, as it turns out, I ate them once before with a salad very similar to this one. The salad was slightly different this time, I par-boiled the peeled Jerusalem artichokes before leaving them to cool and then slicing them. I then fried them and added them to some cooked grean beans and some toasted hazelnuts. Some goats cheese was then squidged on top. I was planning to crumble the goats cheese but it was too ripe for that.

The “salad” was really good and worked well with the lamb chops but I think it has potential as a stand-alone dish or as a starter. We added a drizzle of oil after taking the photos which brought everything together.

The boulangere potatoes were not so good. I thought since I was cooking them in smaller dishes I could get away with a shorter cooking time but it seems I was wrong. An old post tells me I usually cook them for 3.5 hours which seems a really long time but I do remember them as being very good so next time I’ll remember not to rush things.

Jan 19th, 2011

One Comment to 'Barnsley Chops with Jerusalem Artichoke Salad and Boulangere Potatoes'

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  1. Antonia said,

    I’ve never had a Barnsley chop – must look out for them. I always find that boulangere potatoes take ages to cook but they are worth it in the end! The salad sounds really good too and I can imagine it would make a nice starter.

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