Jerusalem artichokes with brown butter recipe
Roasted Jerusalem artichokes with sweetcorn and chanterelles This roasted artichoke recipe is full of earthy flavours and perfect as an autumnal side for a roast dinner. 500g/1lb 2oz Jerusalem artichokes, washed and cut in half lengthways1 tbsp vegetable oil 1 corn on the cob, kernels removed4 tbsp butter300g/10½oz golden chanterelle mushrooms, cleaned and rinsed 3 tbsp finely chopped shallots 3 tbsp roasted hazelnuts bunch lovage, leaves picked and roughly choppedsalt 500g/1lb 2oz Jerusalem artichokes, washed and cut in half lengthways 1 tbsp vegetable oil 1 corn on the cob, kernels removed 4 tbsp butter 300g/10½oz golden chanterelle mushrooms, cleaned and rinsed 3 tbsp finely chopped shallots 3 tbsp roasted hazelnuts bunch lovage, leaves picked and roughly chopped salt Method Preheat the oven to 190C/170C Fan/Gas 5. Drizzle the artichokes with the oil and sprinkle with some salt. Roast for 40 minutes, until golden-brown and soft in the middle. Meanwhile, fry the corn kernels in a dry frying pan over medium–high heat. The corn is ready when it’s shiny and slightly charred. Season with salt. Heat 1 tablespoon of the butter in a pan and fry the chanterelles until golden brown. Season with salt.Add the remaining butter to another pan and heat over a medium–high heat, until brown and nutty, stirring frequently. Remove from the heat and pour into a cold pan to stop the cooking process. Allow to cool slightly, then add the chopped shallots. Keep warm. Remove the artichokes from the oven and gentle crush with a potato masher. Transfer the artichokes to a serving dish, top with the corn, chanterelles, roasted hazelnuts, lovage and drizzle over the brown butter before serving. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Drizzle the artichokes with the oil and sprinkle with some salt. Roast for 40 minutes, until golden-brown and soft in the middle. Drizzle the artichokes with the oil and sprinkle with some salt. Roast for 40 minutes, until golden-brown and soft in the middle. Meanwhile, fry the corn kernels in a dry frying pan over medium–high heat. The corn is ready when it’s shiny and slightly charred. Season with salt. Meanwhile, fry the corn kernels in a dry frying pan over medium–high heat. The corn is ready when it’s shiny and slightly charred. Season with salt. Heat 1 tablespoon of the butter in a pan and fry the chanterelles until golden brown. Season with salt. Heat 1 tablespoon of the butter in a pan and fry the chanterelles until golden brown. Season with salt. Add the remaining butter to another pan and heat over a medium–high heat, until brown and nutty, stirring frequently. Remove from the heat and pour into a cold pan to stop the cooking process. Allow to cool slightly, then add the chopped shallots. Keep warm. Add the remaining butter to another pan and heat over a medium–high heat, until brown and nutty, stirring frequently. Remove from the heat and pour into a cold pan to stop the cooking process. Allow to cool slightly, then add the chopped shallots. Keep warm. Remove the artichokes from the oven and gentle crush with a potato masher. Remove the artichokes from the oven and gentle crush with a potato masher. Transfer the artichokes to a serving dish, top with the corn, chanterelles, roasted hazelnuts, lovage and drizzle over the brown butter before serving. Transfer the artichokes to a serving dish, top with the corn, chanterelles, roasted hazelnuts, lovage and drizzle over the brown butter before serving.