Roasted jerusalem artichoke, silverbeet and parmesan with english salad cream dressing
This salad cream dressing is terrific served with roast chicken, and radishes tossed through some winter salad leaves, but the dish is also a great accompaniment to roast game such as venison or wild duck.
|500 g||Jerusalem artichokes|
|2 Tbsp||Unsalted butter|
|1 to taste||Salt and freshly ground black pepper|
|1 to taste||Parmesan cheese|
- Preheat the oven to 180C.
- Scrub the artichokes under cold running water and slice each in half lengthwise. Heat the oil and butter together in a small roasting dish, then place the artichokes cut-side down and leave to colour lightly, shaking the pan to prevent them sticking. Squeeze the juice of the lemon over them, season with salt and pepper, then roast for 50 minutes until tender. Remove to a warm plate.
- While the artichokes are cooking, bring a large saucepan of salted water to the boil. Remove and discard the silverbeet stalks. Add the leaves to the water and cook for 2 minutes. Drain thoroughly, season again and wring the silverbeet out until there is no water left.
- Arrange the artichokes on a serving plate and layer the silverbeet on top. Spoon over the dressing and sprinkle with shavings of parmesan cheese.
To prepare the dressing:
- Hard-boil the eggs for about 8 minutes, then place under cold running water to cool. Shell, then slice the eggs in half and remove the yolks. Discard the whites. Put the yolks into a bowl with the mustard and vinegar, then mix to form a thick paste.
- Slowly add the cream, then check the seasoning. Store the dressing in the fridge for up to 3 days.