Seasonal Food (November): jerusalem artichokes, desiree potatoes, garlic, parsnips
Bounding with Autumnal flavour Jerusalem artichokes are the perfect comfort food as we fall into the winter months.
Also named the sun-choke after its relative the sunflower, Jerusalem artichokes are hardy, grow brilliantly in British soil and have an abundant harvest, making them a good allotment vegetable. I love the simplicity of serving vegetables without meat its better for the environment and for your health. The sun-choke is a stand alone vegetable full of flavour.
This is a superbly simple way to cook Jerusalem artichokes. Roasted with other delicious root veg, they tend to caramelize a little more than their other friends giving them a nutty chewiness that is most satisfying. You can eat them as they are or serve up with some wilted kale and carrots to make a full meal.
Serves 4 as a snack or accompaniment to a main meal
200g Jerusalem artichokes (check there firm) 800g Other seasonal root veg such as Parsnips, and Desiree Potatoes Fresh twigs of rosemary Bulb of Garlic Pomace olive oil or veg oil Parsley
- Preheat the oven to 180c
- Give all the veg a good wash. We’re going to keep the skins on so not to waste all the vitamins and gooey caramelized flavour stored in the skin.
- Chop all the veg into various irregular shapes around an inch in size. Place in a large roasting tray so that the veg is touching but not layered.
- Take the garlic and crush the whole bulb under the palm of your hand, remove the excess papery wrapper and break it into cloves amongst the veg.
- Pull the leaves of the rosemary stalks into the tray and season generously with salt pepper and the oil. Toss with your hands making sure that all surfaces of the veg are coated in oil.
- Put in the oven for 45 minutes to an hour adjusting the heat as necessary. Turn the veg every 20 minutes to caramelize the different edges. Check each different vegetable is soft with a knife. You will find you having varying levels of tenderness.
- To finish toss in roughly chopped parsley.