These Jerusalem artichokes were abandoned on my doorstep like a basket of knobbly Moseses. So while not leftovers in a traditional sense, they were surplus to my neighbour's requirements, so kinda leftovers, right?
I'm beginning to suspect that my neighbour's motives were not entirely selfless. After eating these funny little nuggets for two days, household flatulence has been at an all time high; astonishing in both quality and quantity. I think 'Mr Community Spirit' may have dumped his harvest on my doorstep to spare his own family from the dramatic special effects.
I'm not trying to put you off, they're delicious and absolutely worth every emission. Just make sure everyone in your household eats them so it's not just you parping your way around the house.
Jerusalem Artichoke and Green Tahini
~ Serves 4 as a substantial meal or 8 as a side dish ~
Ingredients
For the Jerusalem artichokes...
800g Jerusalem artichokes
1 tsp salt
2 tbs olive oil
Freshly ground black pepper
For the green tahini...
120 ml tahini
80 ml cold water
2 tbs lemon juice (About half a large lemon)
1 cup chopped parsley
1 large clove garlic, peeled and finely chopped
1/2 tsp salt
Freshly ground black pepper
1/2 chopped green chilli (ideal) or a pinch of chilli flakes (okay)
To serve....
A hefty glob of soft goat's cheese for each serving
100g rocket leaves
Toasted pepitas, almonds or pine nuts
Method
Preheat the oven to 190C, fan-forced.
Scrub the Jerusalem artichokes under running water, with a stiff nail brush.
They're totally inconsiderate in the way they grow, with unruly bobbles sprouting out along the length of every tuber, so good luck trying to cut them into some kind of uniform shape. I snap off the bigger bobbles and slice the girthy tubers lengthways.
In a baking tray, toss them with the salt, black pepper and olive oil, and spread them out evenly.
Bake for 20 minutes then turn them and pop them back for another 15. If they look a little pale after that, crank up the heat to 220C for five to ten minutes and get a little controlled burn happening. Jerusalem artichokes love a little char.
Remove them from the oven and let them cool a little while you make the green tahini.
Green Tahini
Add all the green tahini ingredients except the oil to a blender and whiz. When you have a smooth green sauce, add the oil a little at a time and pulse until combined. I like it when it's the consistency of Greek yoghurt, but looser is also fine. Taste and adjust if necessary. It should be earthy, sharp and salty with a background buzz of chilli.
Assemble
Lightly dress the rocket with a squeeze of lemon, salt and extra virgin oil.
Arrange a few leaves on each plate, followed by an artfully stacked mound of Jerusalem artichokes.
Dollop the sauce over the mound, balance a glob of soft goats cheese on top and sprinkle with your toasted, chopped pepitas.
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