Sunday, April 1, 2012

Roast Potatoes and Jerusalem Artichokes with Lemon and Sage

While I was away, some friends moved back to Australia. Before leaving, they gave away things to people. I missed the giveaway, but the boy went in my place. He told me he had picked up two cookbooks so I was curious what they would be. I was delighted to discover that one of them was a book I've been debating buying for quite a while. I should've bought this book sooner, but I suppose getting it for free makes it worth the wait. The layers of flavour in this dish are excellent. I was low on Jerusalem artichokes, so I substituted parsnips for half of the Jerusalem artichokes. It added a bit of sweetness to an already fantastic dish.

Two years ago: Lentil, Goat Cheese, and Asparagus Salad

Roast Potatoes and Jerusalem Artichokes with Lemon and Sage (from Ottolenghi)

500g small potatoes
500g Jerusalem artichokes
4 garlic cloves, minced
50 ml olive oil
2 tbsp roughly chopped sage
1 tsp salt
1/2 tsp black pepper
1 lemon
250g cherry tomatoes
170g Kalamata olives, pitted
2 tbsp roughly chopped parsley

1. Preheat oven to 400F.
2. Wash potatoes and place in large saucepan and cover with salted water. Bring to boil and simmer for 20 minutes until semi-cooked. Drain, cool slightly, and cut in half (or quarters if your potatoes are larger). Place in roasting tray.
3. Wash Jerusalem artichokes and cut into slices 5mm thick. Add to potatoes.
4. Add garlic, olive oil, sage, salt and pepper to potatoes. Mix and put in oven to roast for 30 minutes.
5. Meanwhile, thinly slice lemon and remove pips.
6. Add lemon slices to vegetables, stir, and return to oven for 20 minutes.
7. Add cherry tomatoes and olives to vegetables, stir, and cook for another 15 minutes.
8. Remove from oven and stir in parsley. Serve.

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