Name: Roast Jerusalem artichokes & leeks with crème fraîche, shaved gouda & hazelnuts
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 4 as a side or starter
Ingredients: 700g fat Jerusalem artichokes all about the same size, cleaned; 4 tbsp extra virgin olive oil; 270g baby leeks trimmed; 150g crème fraîche; 2 tbsp buttermilk or whole milk; 1 head of Treviso lettuce or red chicory, leaves separated; 25g toasted hazelnuts halved; 25g gouda or vegetarian alternative, shaved; 3 tsp red wine vinegar or to taste; ¼ tsp Dijon mustard or to taste; pinch of caster sugar or to taste; 1½ tbsp extra virgin olive oil (a buttery oil, not a grassy one); 1½ tbsp hazelnut or walnut oil

Roast Jerusalem artichokes & leeks with crème fraîche, shaved gouda & hazelnuts in a tray

For the vegetables

700g fat Jerusalem artichokes
all about the same size, cleaned
4 tbsp extra virgin olive oil
270g baby leeks
trimmed
150g crème fraîche
2 tbsp buttermilk
or whole milk
1 head of Treviso lettuce
or red chicory, leaves separated
25g toasted hazelnuts
halved
25g gouda
or vegetarian alternative, shaved

For the dressing

3 tsp red wine vinegar
or to taste
¼ tsp Dijon mustard
or to taste
pinch of caster sugar
or to taste
1½ tbsp extra virgin olive oil
(a buttery oil, not a grassy one)
1½ tbsp hazelnut or walnut oil

Method

step 1
Heat the oven to 200C/180C fan/gas 6. Halve any fatter artichokes lengthways and put all of them in a roasting tin in which they can lie in a single layer. Season and toss with half the olive oil. Turn everything over with your hands and roast for about 30 mins.
step 2
Toss the leeks in the rest of the oil and season. Add to the tin and cook for a final 15-20 mins. The leeks should be tender and the artichokes completely soft.
step 3
Mix together the crème fraîche and the buttermilk or milk. Set aside.
step 4
To make the dressing, beat all the ingredients together with a fork. Season. Taste, as you might want to adjust the sweetness or acidity.
step 5
Toss the Treviso lettuce or chicory with the dressing. Put the roast vegetables on a serving platter or shallow dish, scatter the Treviso or chicory over, then spoon on the crème fraîche mixture (or serve it on the side). Scatter over the hazelnuts and cheese, and serve.