Parme­san Roasted Jerusalem Ar­ti­chokes

Dish - - Recipes -

I love the nutty, woodsy flavour of Jerusalem ar­ti­chokes and when roasted, they get sticky crunchy edges and a ten­der cen­tre, all topped with a gen­er­ous coat­ing of crisp parme­san.

600 grams Jerusalem ar­ti­chokes

2 ta­ble­spoons olive oil sea salt and ground pep­per Pre­heat oven to 200°C fan bake.

parme­san, for grat­ing

small hand­ful finely chopped pars­ley and sea salt, to serve

Wash and scrub the ar­ti­chokes, mak­ing sure there’s no dirt trapped in any of the crevices. Don’t peel them. Cut into ir­reg­u­lar shapes and check again for any trapped dirt.

Toss with the olive oil and sea­son with salt and pep­per. Place in a sin­gle layer on a lined bak­ing tray and roast for 25–30 min­utes or un­til they are ten­der and golden, turn­ing once dur­ing cook­ing.

Take out of the oven and top with a very gen­er­ous grat­ing of parme­san, then roast for an­other 5 min­utes to melt the parme­san.

Trans­fer to a serv­ing bowl and scat­ter over the pars­ley, a sprin­kling of sea salt and any crispy bits of parme­san left on the tray. Serve im­me­di­ately. Serves 4–6


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