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Jerusalem artichokes with mozzarella and herb salsa
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800g Jerusalem artichokes, scrubbed
100ml extra virgin olive oil, plus 2 tbsp
40g blanched almonds
1 garlic clove, chopped
½ x 25g pack flat leaf parsley, leaves only
½ x 25g pack basil, leaves only
½ lemon, zest
2 x 125g balls buffalo mozzarella
1. Preheat the oven to 180˚C, gas mark 4. Quarter or halve the Jerusalem artichokes so they are all an even size. Put in a roasting tin with 2 tbsp oil, season and toss to coat. Cover with foil and roast for 50 minutes, then uncover and roast for 10-15 minutes until tender, with slightly crisp skin.
2. Meanwhile, make the herb salsa. Put the walnuts and almonds on a baking tray and roast for about 5 minutes, until a shade darker and aromatic. Once cool, put in a food processor with the garlic, herbs and lemon zest. Whizz to a paste, scraping down the sides as needed. Tip into a bowl and whisk in the remaining 100ml oil; season.
3. To serve, drain the mozzarella and halve each ball. Arrange on a plate with the salsa and roasted Jerusalem artichokes. Serve immediately.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2019.