Vegetarian mains
Roasted Jerusalem artichokes with mushrooms & rosemary
A very simple dish for these delectable Jerusalem artichoke tubers. You don’t even need to peel them! Arguably they are all the better with their skins on as it adds to the nutty, slightly smoky flavour that makes them so interesting. The mushrooms are ideal bedfellows as they have an equally earthy, wintery feel to them. The rosemary and garlic get added towards the end so that neither are at risk of burning and going unpleasantly bitter in the oven.
Ingredients
- 150g mushrooms
- 600g Jerusalem artichokes
- oil for roasting
- 1 lemon, finely zested
- 1 large rosemary sprig
- 2 garlic cloves
- salt & black pepper
Method
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Step 1
Preheat your oven to 180⁰C/Gas 4. Roughly slice the mushrooms, not too thinly. Give the artichokes a wash and scrub to remove and soil or grit, making sure you get into any nooks and crannies. Cut them into 4-5 cm angled pieces.
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Step 2
Throw the artichokes and mushrooms into a roasting tray with 2 tablespoons of oil and a squeeze of lemon juice. Season generously with salt and pepper and mix well; the tray may look a bit overcrowded, but the mushrooms will shrink as they roast.
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Step 3
Pop the tray into the oven and cook for 30-40 minutes, giving them a turn halfway through, until the artichokes are tender and starting to colour at the edges and the mushrooms have gone dark and sticky.
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Step 4
Meanwhile, strip the rosemary leaves from the stalk and finely chop them together with the garlic cloves and half the lemon zest.
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Step 5
When the artichokes are done, mix the rosemary, garlic and zest into the tray and return it to the oven for a final 5 minutes to take the raw edge off. Remove from the oven and check the seasoning, tweak with more salt, pepper or lemon juice to your liking.