Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: ytyynycefn on December 12, 2006, 19:23

Title: Jerusalem Fartichoke recipe
Post by: ytyynycefn on December 12, 2006, 19:23

In a metal roasting tin, bung a selection of seasonal winter roots cut into wedges - fartichokes, spuds, carrots, turnips, beetroot, parsnips etc with a good slug of oil, as many cloves of peeled garlic as you think you can get away with (no vampires in our house, put it that way!), sprigs of rosemary, thyme, bay, salt & pepper - and shake it all about a bit.  Heat on a high hob for a couple of minutes, until it starts sizzling, and then put in a medium oven until it's all gone crispy on the outside (and gooey in the middle) - about 45 minutes at 200C.  Yum.  I put leeks in as well, and they were fab - never had homegrown leeks before!  Very leeky  :roll: .