Butter-braised vegetables

SERVES 4

“This is inspired by two food writers I greatly admire, Jennifer McLagan and Molly Wizenburg – reading their recipes always makes me feel as if I am right next to them in their kitchens,” says Eve Hemingway. “Neither of these accomplished cooks ever shies away from flavour, and they clearly have a wholehearted understanding of slow-cooked, comforting dishes such as this one. In her blog, Orangette, Molly includes one of Jennifer’s recipes, which she describes as witlof swimming in a ‘brothy sauce of their own juices, enriched and mellowed with butter, brightened with citrus’. This led me to look to more vegetables that would benefit from a buttery bath.” 200 gm cultured butter (see

recipe p115)

4 Jerusalem artichokes 1 small fennel bulb, trimmed 2 witlof

2 small leeks, trimmed 4 large spring onions, trimmed

Juice of 1 lemon

Crusty bread and crumbly cheese, to serve 1 Preheat oven to 160ºC. Put the butter into a large roasting pan and place in the oven on the middle shelf so that it melts and starts to foam.

2 Meanwhile, prepare the vegetables. Halve the Jerusalem artichokes, fennel and witlof.

Cut two slits lengthways down the length of the leeks, starting halfway up the white part (leaving them intact at the base) and continuing to the end of the green part, so the leeks fan out easily. Keep the spring onions whole.

3 Add the artichokes and fennel to the hot roasting pan, tossing to thoroughly coat them in the browning butter. Season to taste and roast for 45 minutes, then add the leeks, witlof and spring onions, basting and seasoning well. Return everything to the oven for another 45 minutes, or until all the vegetables are golden, soft and delectable. Squeeze over the lemon juice to taste, then serve with crusty bread and perhaps a little crumbly cheese.