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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.