500g/1lb 2oz Jerusalem artichokes, peeled and thinly sliced
2 Jerusalem artichokes, peeled and thinly sliced
3 garlic cloves, chopped
1 garlic clove, chopped
1 onion, diced
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
1 tsp chopped fresh thyme
500ml/18fl oz light chicken stock
1 bay leaf
6–8 tbsp oil, for frying
2 tbsp olive oil
2–4 tbsp olive oil
50²µ/1¾´Ç³ú pine nuts, toasted
splash muscatel vinegar
25g/1oz butter
100ml/3½fl oz double cream
200ml/7fl oz milk
2 thin slices Parma ham, cut into thin strips