Currently what inspires me is seasonal vegetables cooked to their maximum potential, served on ceramics shaped by the hands of local artist, Magdalena Kaluzna. The art of cooking a simple seasonal meal from super accessible veggies jazzed up with spices from our pantry is an art I want to exercise more in our quotidian routines. As our everyday storm is getting closer, the waves get so high I want to make room for what really matters to us; to cook awesome food and gather round the dinner table.
Lately I’ve been obsessed with an Autumn favorite of mine; Jerusalem artichokes. This happens pretty much every year. After a season of vibrant Summer veggies I find myself obsessing about their antithesis; earthy root vegetables. I prefer them roasted in the oven until slightly charred. In my opinion the almost burned skin is a nice contrast to the sweet flesh of Jerusalem artichokes. To balance the sweetness further, I serve them on a base of acidly crème fraîche. I you prefer something more acidly I recommend you go for the Icelandic skyr. To finish the dish off I dust it with a bit of spirulina just before serving. I’ve found that its intense earthiness enhances the flavour of the Jerusalem artichokes and ads a bit of umami. That’s how the funky green powder – which I previously only used as a healthy kick in my green smoothie bowl – found it’s way into my dinner repertoire.
Let me know what you think!
500 grams Jerusalem artichokes
1 tablespoon olive oil
1 teaspoon sea salt
- Heat the oven to 220 C/ 425 F.
- Rinse the Jerusalem artichokes in water. Halve the biggest ones.
- Place on a baking tray and drizzle with olive oil and sea salt.
- Bake for 45 minutes or until slightly charred.
- Serve on a tablespoon of crème fraîche. Dust with spirulina and garnish with cress.