We had some jerusalem artichokes left over from the weekend and decided to use them up this week. A few years ago, in a gastropub, I had a salad that contained green beans, jerusalem artichokes and hazelnuts. It may have had something else in it too, but I couldn’t remember what it was so when it came to recreating it, there wasn’t anything else in it other than olive oil and seasoning. We peeled the jerusalem artichokes, then cut them up and roasted them in the oven for about 20 minutes. We roasted the hazelnuts with them to give them a bit more flavour and some crunch. The artichokes could have done with a little longer actually, as some of them were a little crunchy still.
We had this with lamb loin chops. The combination was very good indeed. The flavours of the salad ingredients went well together, and all of the salad ingredients went well with the slightly salty, slightly garlicky lamb. We are now planning to stuff lamb with hazelnuts.
This does indeed sound like a delicious combination of flavours. Yum.
Where did you get the jerusalem artichokes from? I had them (with bass or trout I think) for the first time at my 21st birthday dinner and they were so delicious.
Thank you both 🙂
L – we got the artichokes from Waitrose. They’re in season just now so should be available in the supermarket.