Roasted Jerusalem artichokes with browned butter mayo

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Jerusalem artichokes. Once they were just a humble root vegetable used for peasant food and then suddenly it’s a gourmet vegetable.

Fine with me; I really like the earthy sweet taste. And if you have a plot of land to grow your own, it’s, according to my mother, the easiest vegetable to grow as it spreads like weed.

I usually use them for soup as I never get tired of the comforting flavour it has, but sometimes I roast them in the oven. Last time I made sort of a sharing dish with browned butter mayonnaise and grated comté. It’s very simple to make (apart form the mayo) and feels luxurious despite the simple ingredients.

Just a note about the mayonnaise: it’s just as easy to make as regular mayonnaise but make sure the butter has cooled down before incorporating into the mayo. And please make it just before serving as mine split after a while in room temperature. It’s not a huge problem though, as you don’t really want to leave any of it – it’s that good!

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Roasted Jerusalem artichokes with browned butter mayonnaise, serves 2 (starter size portions)

200 g small Jerusalem artichokes, washed 

oil for roasting

salt and pepper

grated comté

2 lemon wedges (optional)

Cut the artichokes in half lengthways. Place in a roasting tin and drizzle with some oil. Add salt and pepper and stir around so all pieces are coated with oil and seasoning. Roast in 225C until soft but with crunchy exterior, approx 20 minutes. 

Serve with the mayo below and grated comté. And maybe some lemon juice. 

Browned butter mayonnaise

100 g butter

1 egg yolk, at room temperature

1 tsp dijon mustard

1 tsp white wine vinegar

approx 3 tbsp neutral oil

1/2 lemon

salt, white pepper

Brown the butter and let cool until room temperature. Whisk egg yolk, mustard and vinegar in a bowl. Add the oil drop by drop while whisking. Once you have the start of a mayonnaise, add the butter little by little while whisking and letting the mixture thicken. Season to taste with lemon juice, salt and pepper. Serve immediately. 

Best ever grilled cheese sandwich

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Melted cheese. Is there anything more comforting in the world? OK, a hug from a dear one and a warm duvet perhaps. But next up is melted cheese.

If in the mood for the ultimate comfort food (maybe because of a heavy night the evening before or just feeling a bit meh), I have the perfect recipe for you. This grilled cheese is exactly how I want it. Fried bread, melted cheese oozing out on the sides and a little depth from cayenne.

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Making something as simple as a sandwich, it’s important the ingredients are of great quality. You want a nice sourdough bread and nice cheeses.

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Best ever grilled cheese sandwich, serves 2

4 large white slices of sourdough bread

salted butter

medium cheddar, coarsely grated 

comté, finely grated

small pinch of cayenne 

Spread one side of each slice of bread with butter. Place a large heap of grated cheddar on two of the slices, on the buttered side. Add comté and a pinch of cayenne. Place another slice of bread, buttered side down, on top so you have two sandwiches. 

Butter one of the outsides of each sandwich and place buttered side down in a frying pan on medium heat. Butter the other side of each sandwich and flip the sandwiches around after a few minutes. Lower the heat if needed. What we want to achieve is melted cheese in the middle and crispy golden bread on the outside. When done, remove the sandwiches from the pan. Add a layer of grated comté to the frying pan and put the sandwiches back in, creating a crispy layer of cheese on the outside of the sandwich. Repeat on the other side. Remove from the pan and cut in half (or four). Enjoy!