‘Grilling Jerusalem artichokes brings out all their sweetness, resulting in an intoxicating, wildly addictive flavour that, when partnered with toasted walnuts, rocket and ripe blue cheese, makes a mouth-watering warm winter salad. I’m a huge fan of the Irish Cashel Blue and Devon’s Beenleigh Blue and a host of other blue cheeses that are made up and down the country, so feel free to experiment’
Chargrilled Jerusalem artichokes with Cashel Blue
An extract from Thomasina Miers’s Cook Published by Collins
5 Jerusalem artichokes, scrubbed but not peeled
3 heads of chicory, tailed and quartered lengthways
3 tablespoons olive oil
150g Cashel Blue
80g walnuts, toasted
2 tablespoons chopped fresh flat-leaf parsley (optional)
For the dressing
50ml walnut oil
1 teaspoon red wine vinegar
Juice of 1 lemon
1 teaspoon Dijon mustard
Pinch of salt
Sea salt and freshly ground black pepper
You’ll need a ridged pan or griddle for chargrilling the vegetables
Simmer the artichokes for 10 minutes in salted water until just tender (be careful not to overcook them or they will collapse), and cut into 1cm-wide slices. Toss the artichokes and chicory in the olive oil, season, and cook on a smoking-hot griddle until tender and smoky-sweet.
Mix all the dressing ingredients together and toss the vegetables in some of the dressing while they’re still warm.
Serve on a bed of rocket lightly dressed with the rest of the dressing and scattered with the crumbled Cashel Blue, walnuts and parsley, if using. Devour!
Chargrilled Jerusalem artichokes are also delectable in a salad of watercress, toasted walnuts and pan-fried pigeon breast with a light red-wine vinegar dressing. It’s perfect as a starter or light lunch.