Roasted Jerusalem Artichokes with Miso Butter
Chunks of Jerusalem artichokes roasted until caramelised on the outside and tender on the inside, served with a creamy miso butter (or vegan butter) sauce and sesame seeds. Quick, simple and delicious – it's the perfect side dish!
Substitute:
- No Jerusalem artichokes? Try with parsnips, potatoes or onion wedges.
- No lemon juice? Use lime juice instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
340 g Jerusalem artichokes
1 tbsp Olive oil
30 g Miso paste
30 g Unsalted butter / Vegan butter
1 tbsp Sesame seeds
1 tbsp Lemon juice
a pinch of Black pepper
Recipe:
- Preheat the oven to 200 C/180 fan/gas mark 6. Cut the Jerusalem artichokes into chunks.
- Put the Jerusalem artichokes in a mixing bowl, then season with black pepper and drizzle with the olive oil. Toss well to coat then transfer to a baking dish.
- Roast for 20 minutes, until golden and tender.
- Heat the butter (or vegan butter) and miso paste in a small saucepan over a medium heat.
- Whisk together until melted and you've got a smooth paste. Turn off the heat, then whisk in the lemon juice.
- Spoon the miso butter into the still-warm baking dish and toss to coat the Jerusalem artichokes.
- Sprinkle with sesame seeds and serve.
How to store
Store in the fridge for up to 3 days. Serve hot or cold.
Leftovers
Serve with rice or crushed on warm toast.
