Lemon roasted Jerusalem artichokes and potatoes
February 22, 2012
Those funny looking knobbly creatures in your bag this week are called Jerusalem artichokes aka sunchokes. If you haven’t had them before don’t panic – they’re a bit of a pain to clean but these tubors have a lovely nutty flavour and can be prepared very simply – pan-fried til golden is a great starting place. Just scrub them really well then chop into chunks and pan-fry in olive oil til crispy on the outside but nice and tender inside. A spritz of lemon and you’ve got something to pick on with beers before dinner or a lovely side dish that goes especially well with meat. Then there’s that great Nigel Slater warm salad with bacon and a mustard dressing. They make brilliant soup but my own recipe for a warm salad with smoked cheese and lamb’s lettuce is one of our favourite ways to eat them and makes a very special lunch dish or starter.
Another way to go with Jerusalem artichokes I really enjoy is roasted with spuds and lemon. It’s very simple and comes courtesy of Mr. Slater though I have adapted it slightly. It goes really well with any roast and, I suspect, would work well with fish too.
Lemon roasted Jerusalem artichokes and potatoes (enough for 4-5)
600gr Jerusalem artichokes
Salt and pepper
A large handful flatleaf (curly will also do if you’re stuck) parsley
Give the artichokes and spuds a really thorough scrub then cut them lengthways and chop into biggish chunks. Steam for about 10 minutes until tender. While the roots are steaming heat the oven to gas mark 6. Pour a decent glug of olive oil into a roasting tin and heat this in the oven. When the roots are ready, drain and tip into the roasting tin. Cut the lemons in half and squeeze the juice of three halves over the veg then give them a good shake so the veg gets properly coated in the oil and lemon juice. Return the roasting tin to the oven and roast for about 40 minutes til golden and slightly crunchy. To serve, squeeze the remaining half lemon over the dish, sprinkle with some crushed Maldon, lots of freshly ground black pepper and the parsley (roughly chopped). Just so you know, Nigel’s recipe has more parsley and he adds Parmesan shavings to the finished dish. Up to you…