- 80 gm canned duck fat
- 1 kg Jerusalem artichokes, unpeeled, halved lengthways
- 1 garlic head, cloves separated
- 12 sage leaves
- 8 thyme sprigs
- 1 tbsp red wine vinegar
- 1Preheat oven to 200C. Place duck fat in a roasting pan large enough to hold Jerusalem artichokes snugly in a single layer, and heat in oven until fat melts and is hot (4-5 minutes). Carefully add Jerusalem artichokes to pan, toss to coat in fat, season to taste and roast for 20 minutes. Add remaining ingredients, stir to coat and roast until Jerusalem artichokes are dark golden and tender (15-20 minutes). Serve hot.
ALSO IN SEASON
Apples, cumquats, custard apples, grapefruit, lemons, limes, nashi, oranges, pawpaws, pineapples, rhubarb, tangelos.
Artichokes, avocados, beetroot, broccoli, Brussels sprouts, cabbages, carrots, cauliflowers, celeriac, celery, fennel, garlic, ginger, leeks, okra, olives, onions, parsnips, potatoes, pumpkins, shallots, spinach, swedes, sweet potatoes, turnips, witlof.
SEAFOOD Blue warehou, grey mackerel, Pacific oysters, sand whiting, silver warehou, snapper, spanner crabs.This recipe is from the August 2009 issue of .