Roast parsnips and jerusalem artichokes with cavolo nero and stilton

• Produce

  • 3 Garlic cloves
  • 700 g Jerusalem artichokes
  • 15 g Parsley, leaves
  • 6 Parsnips
  • 5 g Picked thyme, leaves
  • 3 Red onions

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 89 1/2 ml Olive oil

• Nuts & Seeds

  • 115 g Pickled walnuts
  • 60 g Walnuts

• Dairy

  • 80 g Stilton

• Other

  • 220g cavolo nero, stalks removed and discarded (or saved for something else – they’re great parboiled, then put in a gratin, to leave 110g leaves, cut into 4cm-wide slices

Found on ottolenghi.co.uk

Description

Ingredients

• 6 parsnips, peeled, trimmed and cut into 7cm-long and 2cm-wide wedges
• 3 red onions, peeled and cut into 3cm-wide wedges
• 60ml olive oil
• 3 garlic cloves, peeled and crushed
• 5g picked thyme leaves
• Salt and freshly ground black pepper
• 700g jerusalem artichokes, peeled and cut into 3cm-wide wedges
• 220g cavolo nero, stalks removed and discarded (or saved for something else – they’re great parboiled, then put in a gratin), to leave 110g leaves, cut into 4cm-wide slices
• 80g stilton, roughly crumbled into 1cm pieces
• For the dressing
• 115g pickled walnuts, roughly chopped, plus 3 tbsp pickling liquor
• 60g walnuts, roughly chopped
• 15g parsley leaves, roughly chopped
• 2 tbsp olive oil

Directions

• Heat the oven to 220C/425F/gas mark 7. Put the parsnips and onions in a medium bowl with two tablespoons of oil, two garlic cloves, the thyme, half a teaspoon of salt and lots of pepper. Spread out on a large oven tray lined with greaseproof paper. Put the artichokes on a separate lined tray, mixed with a tablespoon of oil, a quarter-teaspoon of salt and plenty of pepper. Roast both trays for 20 minutes, until the parsnips and onions are cooked and caramelised, and the artichokes are just cooked through, then tip both into a large bowl and keep warm. Mix the dressing ingredients with a third of a teaspoon of salt and set aside until required. Bring a medium saucepan of water to a boil, add the cavolo nero and blanch for two minutes. Drain, refresh under cold water and pat dry. Put the final tablespoon of oil in a large frying pan on a high heat, then fry the remaining garlic clove until just starting to brown; about 30 seconds. Add the cavolo nero and an eighth of a teaspoon of salt, and fry for four to five minutes, stirring often, until it starts to brown. Add to the veg bowl and, just before serving, gently mix in the dressing. Spread out on a large platter, sprinkle over the stilton and take to the table.