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Roasted Jerusalem artichokes, onions & mushrooms
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By Diana Henry
700g Jerusalem artichokes, halved lengthways (or quartered, if large)
2 onions, cut into thick wedges
Few sprigs fresh thyme
4½ tbsp olive oil
450g chestnut mushrooms, halved (quartered, if large)
20g unsalted butter, melted
1 Preheat the oven to 230ºC, gas mark 8. Put the Jerusalem artichokes, onion wedges and thyme in a roasting tin that fits everything in a single layer. Toss with 2½ tbsp oil and season. Roast for 35 minutes, turning everything over every so often.
2 Meanwhile, put the mushrooms in a small roasting tin (they will shrink as they cook). Add ½ the melted butter and the remaining 2 tbsp oil. Season and toss until coated. Roast for 30 minutes, or until the mushrooms are golden, turning every so often.
3 Toss the remaining butter through the artichokes and roast for a final 10 minutes, until completely tender (they might need a little longer). Toss all the vegetables together with all their juices and serve immediately.
Typical values per serving:
This recipe was first published in Fri Nov 05 11:58:00 GMT 2021.