Cheshire Life - - Good Taste -

This knob­bly, brown-skinned veg­etable flum­moxes many a cook, but Jerusalem ar­ti­chokes are es­sen­tially sim­ple beasts to work with and are a won­der­fully earthy, nutty and sweet side to wild game dishes. To pre­pare, pop firm and fresh Jerusalem ar­ti­chokes into boil­ing wa­ter to soften, much like po­ta­toes or parsnips, and peel once cooked. Add them to a roast­ing tin with half a gar­lic bulb, a few sprigs of rose­mary and a healthy glug of olive oil and roast for 40 min­utes. They’ll be sticky and sweet and down­right de­li­cious.

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