Jerusalem artichokes and cavolo nero with garlic

Jerusalem artichokes and cavolo nero with garlic

Tupinambos e cavolo nero com alho

By
From
{1}
Serves
4
Photographer
{0}

This is not a classic dish, but it uses a distinctive Portuguese ‘cooking language’ and features our characteristically bold flavours. The confit garlic purée complements the rich, almost meaty flavours of the roasted Jerusalem artichokes beautifully and helps bind the dish together.

Ingredients

Quantity Ingredient
160ml olive oil, plus extra for drizzling
50g garlic cloves, peeled and left whole, plus 1 garlic clove crushed
2 tablespoons single cream
400g jerusalem artichokes, halved lengthways
1/2 red chilli, deseeded and finely chopped
150g cavolo nero, stalks discarded and leaves left whole
freshly squeezed lemon juice, to taste (optional)
sea salt flakes
cracked black pepper

Method

  1. Heat the olive oil with the garlic in a small pan over a low heat to 80–85°C, or just below simmering point, ensuring the garlic is fully submerged. Turn the heat down to its lowest possible setting. Confit gently for about 2 hours, or until the garlic is completely soft. Strain and reserve the oil (you can use any extra for cooking meat and fish, or for dressings). Using a stick blender, blitz the garlic with just enough of the oil to make a smooth paste and stir in the cream. I love this paste spread on toast with cheese, and it’s also great with potatoes.
  2. Preheat the oven to 200°C. Put the Jerusalem artichokes on a baking tray, mix with 2 tablespoons of the garlic confit oil and season with salt and pepper. Roast, cut-side down, for 30 minutes, or until golden brown.
  3. Heat 2 tablespoons of the confit garlic oil in a pan over a medium heat. Add the crushed garlic and chilli with a little bit of salt and cook gently until soft. Increase the heat, add the cavolo nero and fry for a few minutes. Add a splash of water, cover and steam for a few minutes until cooked through. Add the roasted Jerusalem artichokes and a drizzle of olive oil and cook for 2 minutes. Taste and season, adding a squeeze of lemon juice if you like.
  4. I like to spread a generous amount of garlic paste on each plate and put the artichokes and cavolo nero on top so that the vegetable juices combine with the garlic. You could also serve the garlic paste on the side.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again