Ingredients
- 8 plump Jerusalem artichokes
- cold salted water
- 3 red onions
- extra virgin olive oil
- balsamic vinegar
- salt and pepper
- 1 bunch of watercress
- 1 cup full of small green or black olives
- 1/2 cup roughly chopped flat-leaf parsley
Method
Wash 8 plump Jerusalem artichokes, leaving them unpeeled.
Add them to cold, salted water in a pot and bring to the boil, simmering until they are al dente - tender but still a little firm.
Cool and cut lengthways into 8mm thick slices. Skin and quarter 3 red onions, toss them in 2 tbsp extra virgin olive oil and a good splash of balsamic vinegar.
Season with salt and pepper and roast in a 220C oven until soft. Remove from the oven and cool.
Grill the slices on a barbecue or griddle pan for a minute on each side.
In a big bowl, mix the onions, a bunch of watercress, a cup full of small green or black olives and a half-cup roughly chopped flat-leaf parsley. Add the hot, grilled artichokes and season, dress with vinaigrette.
This recipe is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
