Jerusalem artichoke, pear, brazil nut and goat’s cheese salad
- January 2015
- Serves 4
- Hands-on time 30 minutes, oven time 45 minutes
Nutty roast jerusalem artichokes go beautifully with the sweetness of the pears and tangy goat’s cheese. A lovely winter salad recipe.
- 37.9g (10.8g saturated)
- 35.9g (22.7g sugars)
You can peel the jerusalem artichokes, although the skins have a pleasing chewy texture when roasted. If you’re peeling them, try to buy larger artichokes, which are easier to prepare.
Toast the brazil nuts, and roast the jerusalem artichokes and pears the day before. Keep them covered and chilled, then either warm in a pan or bring to room temperature and continue from step 3, adding the lemon juice when you add the zest.
Jerusalem artichokes are unrelated to globe artichokes. They’re the tubers of a sunflower-like plant and look a bit like knobs of fresh ginger. When cooked they have a similar flavour to globe artichokes. Their season runs from October to March.
Rate & review