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    Roasted Jerusalem artichokes, onions & mushrooms

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    Roasted Jerusalem artichokes, onions & mushrooms

    By Diana Henry

    • Gluten Free
    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes

    Serves: 4


    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.

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