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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!