I cannot take credit for this delicious recipe. It's all down to Nigel Slater. I think Nigel Slater has to be the best food writer in the world. I had never heard of him before I moved over here, and wasn't at all sure about him at first, when I did . . . but I have to tell you . . . it didn't take me long to fall in love with his work.
With him is it all about the food. The food is the star. That's what I love most about him. He thinks the same way about food as I do. It is clear from every word he writes, that food is his passion . . . just as it is mine.
I was watching a rerun of one of his "Taste" Series last week and in it he had roasted some Jerusalem artichokes. I just love Jerusalem Artichokes. A seriously under-rated vegetable that doesn't get near the attention that it truly deserves.
Also called the sunchoke, sunroot, earth apple and topinamber, Jerusalem Artichokes are the edible tuberous root of a species of Sunflower, and I just can't get enough of them . . . in soups, salads, stews, purees . . . but until the other night, I had never thought to roast them!
I watched him that night waxing rhapsodic on the delicious virtues of these lovely roots roasted and I was completely smitten and sold on the idea. As he stood there and bit into one and expounded to us about the deliciousness of it . . . the sweetness . . . the chewiness . . . I was there and I knew . . . I just knew . . . that I could not possibly let much more time pass before I too, was experiencing this singular joy.
I roasted them last night and I have to tell you . . . Nigel is never wrong. These are fantastic . . . a jewel if there ever was one. Rich and sweet and slightly chewy on every beautifully caramelized edge . . . they were truly delightful! If you only try one new thing this winter . . . let it be these. Seriously.
Thanks Nigel! I knew I could trust you!
*Lemon Roasted Potatoes and Jerusalem Artichokes*
Oh my . . . deliciously roasted vegetables, all caramelized and sweet around the edges with just a hint of lemon. Oh so good.
750g of Jerusalem Artichokes
(1 pound 10 ounces)
250g of smallish potatoes (a generous half pound)
a good glug of extra virgin olive oil
sea salt and freshly ground black pepper
freshly grated Parmasen Cheese and chopped flat leaf parsley to finish
Preheat the oven to 200*C/400*F/ gas mark 6. Place a good glug of olive oil in a roasting tin. Set aside.
Scrub your vegetables really well, Do not peel, but cut in halves or quarters depending on their size. Place in the top half of a steamer and steam for about 10 minutes, until crispy tender. Place the tin of oil in the oven to get hot. Tip the steamed vegetables into the hot oil and give them a good shake to coat. Cut the lemons in half. Squeeze 3 halves over the vegetables and then dust generously with some sea salt and freshly ground black pepper. Pop into the oven and roast for about 35 minutes. Take them out and give them a good stir.
Increase the oven temperature to 220*C/425*F/ gas mark 7. Return the vegetables to the oven and roast for another 15 to 20 minutes, until golden brown and beginning to crisp and caramelize around the edges. Remove from the oven. Squeeze the juice from the remaining half lemon over all, dust with some Parmesan cheese and parsley and serve. Delicious!