From the Oven to the Table by Diana Henry

Author:Diana Henry
Language: eng
Format: epub
Publisher: Octopus
Published: 2019-08-05T16:00:00+00:00

ROAST MUSHROOMS, JERUSALEM ARTICHOKES & CELERIAC WITH BROWN BUTTER & HORSERADISH

Roast mushrooms, celeriac and Jerusalem artichokes look lovely together – a tumble of autumnal beige and brown – and there’s a lovely interplay of sweetness, savoury meatiness and herby flavours. I always find Jerusalem artichokes too sweet, and celeriac too herbal, when I have them on their own. This is a great recipe for very cold weather, when it doesn’t seem overly rich, despite the butter and crème fraîche.

SERVES 4 AS PART OF A SPREAD OF DISHES

600g (1lb 5oz) Jerusalem artichokes, all about the same size

500g (1lb 2oz) celeriac, peeled and cut into 1cm (½in) wedges

3 tablespoons extra virgin olive oil

100g (3½oz) unsalted butter, melted, plus 25g (scant 1oz) to serve

sea salt flakes and freshly ground black pepper

8 big flat field mushrooms, trimmed

15g (½oz) fresh horseradish, peeled and finely grated, or to taste

crème fraîche, to serve

Preheat the oven to 190°C fan (400°F), Gas Mark 6.

Scrub the Jerusalem artichokes. You don’t need to peel them, but halve any larger ones lengthways. Put them and the celeriac into a roasting tin in which they can lie in a single layer. Mix the oil and the 100g (3½oz) melted butter and pour about half over the vegetables. Season and toss, then roast for about 45 minutes in total, turning the vegetables over so that they become golden on both sides.

Put the mushrooms into a roasting tin where they can lie in a single layer and pour on the rest of the fat. Turn these over with your hands, too, and roast alongside the celeriac and Jerusalem artichokes until they are dark and shrunken, about 30 minutes. The celeriac and Jerusalem artichokes should be tender when pierced with a sharp knife.

Transfer the vegetables to a warmed platter or bowl; you can either leave the mushrooms whole or tear them roughly.

To serve, heat the 25g (scant 1oz) butter until it is golden brown and smells nutty. Pour this over the vegetables and scatter with the horseradish, adding more if you like its clean heat. Serve with a bowl of crème fraîche.

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