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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.