Jerusalem artichokes with mozzarella
I think Jerusalem artichokes are underestimated as a great, great veggie to cook. Maybe it is because of their shape and creepy look (as kids say), or maybe because it is hard to peel (if you peel), or maybe because of the taste. I don't know, but for me the taste is all I could ever wanted – creaminess, nuttiness, mealy texture and still juicy. Perfect. And with mozzarella and nuts – OMG!
2 buffalo mozzarella balls
handful of spicy nuts
30 ml grape seed oil
1 kg Jerusalem artichokes (the smaller the better)
small handful of oregano leaves
2 garlic heads, halved
1 handful of parsley leaves
sea salt to taste
1/4 tsp freshly ground pepper
Preheat oven to 200°C.
Soak the artichokes in cold water for 10 minutes to get rid of any dirt. Rinse and pat dry. Halve the big ones and leave small ones whole. Put them in a roasting pan with the garlic, oregano, parsley, salt and pepper. Mix with your hands to coat artichokes with oil.
Roast for 25-30 minutes until tender inside and crispy outside.
Tear the mozzarella into pieces and place on the plate in one layer. Top with artichokes and nuts. Serve.