Roasted Jerusalem artichokes with lemon and parmesan


This might sounds like something out of a rom-com, but sometimes I think some things are just meant to be.

And no, I am not referring to meeting Mr. Right (Darcy of course) or anything like that.

Instead I am referring to one Sunday when I watched a BBC re-run of Nigel Slater’s Simple Suppers and came across this recipe when I at the same time was contemplating how to use up my last Jerusalem artichokes.

Since I made (well, asked) my mother grow them for me, I feel I need to make them into something really nice every time I cook with them so it is worth the effort of her growing them, and pruning as they grow like weed, and me transporting them home.

This is a fabulously frugal dish (as long as you already have Parmesan at hand) and so delicious. But because it is a typical ‘less is more’ dish you need a really nice oil. I used coldpressed rapeseed oil but Nigel prefers a nice olive oil.

Roasted winter roots with lemon and parmesan, serves 4

Adapted from Nigel Slaters receipe.

750 g Jerusalem artichokes

250 g potatoes

penty of rapeseed or olive oil 

2 lemons

salt and black pepper

2 handfuls parsley


Pre-heat the oven to 200C. Wash the root vegetables but leave the skin on. Cut the Jerusalem artichokes in half lenghtways and cut the potatoes in similar size pieces. Parboil for about 10 minutes (I skipped this step). Place in a roasting tin and toss with oil. Halve the lemons and squeeze the juice of one and a half lemon into the tray and place the empty lemons in it. Season well and roast for 30-35 minutes (about 45 minutes without parboiling). The root vegetables should be soft and sticky. 

Plate, toss with more oil and squeeze with fresh lemon. Add more seasoning, parsley and shavings of parmesan.

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