Although I did a lot of cooking and baking for our Passover Seder, only one ingredient came from my garden (other than my dried herbs) – my good ole Jerusalem artichokes.
Roasted with some baby yukon potatoes and lemon, it made a really tasty side dish.
I decided to go with roasted vegetables since I already was making a zucchini carrot kugel, so I did not need a second kugel.
This is a large recipe, makes enough for 12, but you can scale it down easily.
Lemon-roasted Jerusalem Artichokes and Potatoes
Adapted from Nigel Slater
3 lbs Jerusalem artichokes, cut into chunks (from the garden)
2.5 lbs baby yukon potatoes, halved or quartered, depending on their size
4 Tbsp olive oil
Kosher salt and freshly ground black pepper
Steam the Jerusalem artichokes and potatoes for about 10 minutes until tender.
While the roots are steaming heat the oven to 400F. Pour about 2 Tbsp of olive oil into each of 2 roasting pans and heat them in the oven.
Drain the vegetables and divide between the two roasting pans. Cut the lemons in half and squeeze the juice over the veg then toss the vegetables to coat them the oil and lemon juice. Season with salt and pepper.
Roast for about 40 minutes til golden and slightly crunchy (I like to cook them longer to get them really crisp).
Serve and enjoy!
One Comment Add yours
Reblogged this on Chef Ceaser.