food for thought

by michelle

roasted jerusalem artichokes

with one comment

Looking for something a little different to serve as a side dish? Mediterranean flavours make this a perfect accompaniment for barbecued, grilled and roasted meat or fish.

jerusalem-artichokes

Peel and chop 450g (1 lb) of jerusalem artichokes. Drop them into a bowl of acidulated water as you go to prevent them from turning black. You can also add some peeled and diced potatoes if you want. Dice a few fresh tomatoes and 1 large eggplant (aubergine) and finely slice a fresh lemon, rind and all. Put everything into a large bowl with some pitted and coarsely chopped black olives. Drizzle with olive oil, season with salt and freshly ground black pepper and toss to coat everything. Spread the vegetables in a tray and bake in a hot oven for 30-40 minutes or until the artichokes (and potatoes) are soft. Garnish with chopped flat-leaf parsley to serve.

Advertisements

Written by michelle picker

August 9, 2014 at 6:08 am

One Response

Subscribe to comments with RSS.

  1. Very colorful. Looks filling, too!

    Zully H.

    August 9, 2014 at 10:40 pm


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: