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.
Serves: 4–6
INGREDIENTS
600 grams Jerusalem artichokes
2 tablespoons olive oil
sea salt and ground pepper
parmesan, for grating
small handful finely chopped parsley and sea salt, to serve
METHOD
Preheat oven to 200°C fan bake.
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.