Roasted Jerusalem artichokes and apples
Saturday 11 December 2010
I love the earthiness of Jerusalem artichokes, and roasted with some chunks of dessert apple, they complement the goose perfectly. If the skins of the artichokes are pretty clean, you can just halve them or keep them whole and cook them in the skins.
700-800g Jerusalem artichokes, scrubbed or peeled if they are dirty
4 dessert apples, peeled, cored and cut into chunks about the same size as the Jerusalem artichokes
3-4tbsp rapeseed oil
Salt and freshly ground black pepper
2tbsp chopped parsley
Preheat the oven to 200C/gas mark 6. Halve any large artichokes so that they are all the same size.
Put them in a roasting tray with the apples and season to taste. Roast for about 30 minutes, turning them every so often.
Turn the oven down a little if they are colouring too much and continue cooking until the artichokes are tender.
Add the butter and parsley and return to the oven for a few minutes.
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