Jerusalem artichokes are such a lovely ingredient to cook with and while they’re in season i try to use them as much as i can. they’ve got a lovely earthiness to them, which goes so well with the crunchy, crispy kale, roasted hazelnuts and sweet raisins. this is brilliant on it’s own for a light meal, used as a side or part of a big salad spread, plus the leftovers make a perfect work lunch the next day!
ingredients
6 jerusalem artichokes
250g kale, torn into pieces
handful of raisins
handful of roasted hazelnuts
drizzle of olive oil
1 tablespoon maple syrup
pinch of sea salt
method
preheat oven to 180c, fan setting.
start by scrubbing the jerusalem artichokes under cold water to remove any grit. once clean, cut them into slices (around 3-4 per artichoke) and place in a baking tray with a drizzle of olive oil, salt and pepper.
roast for 30-35 minutes until they’re soft inside and crispy outside.
