Ingredients
| 250g baby/pickling onions, peeled and halved | |
| 600g Jerusalem artichokes, cleaned and halved if large | |
| 4 cloves garlic, peeled | |
| 3 tablespoons olive oil | |
| 2 tablespoons maple syrup | |
| zest of 1 lemon | |
| 4 sprigs thyme | |
| 125ml stock | |
| 2 tablespoons marsala wine or sherry (optional) | |
| 400-600g protein of choice (I used 500g pork fillet/tenderloin) |
There are more and more Jerusalem artichokes on the market and they are so delicious in a sticky caramelised pot roast.
Once they are roasted you can add protein of your choice to cook for the last 10–20 minutes. Various quick-cooking cuts work, such as pork fillet, chicken breast or thigh, eye fillet, thick fish fillet, even tofu, or simply stir through drained canned beans for the last 5 minutes.
Parsnip and carrot chunks make a great alternative if you can’t find artichokes. I like to serve this with a potato and spinach or silverbeet mash.
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Instructions
| 1. | Heat the oven to 200°C. |
| 2. | Put the onions, artichokes, garlic, olive oil, maple syrup, lemon zest, thyme, stock and marsala or sherry, if using, in a wide, shallow casserole dish with a lid or a roasting dish. |
| 3. | Season with salt and pepper and mix well. |
| 4. | Roast, covered, for 30 minutes stirring halfway. |
| 5. | Increase the oven temperature to 240°C/220°C fanbake (nice and hot to caramelise the veges, but keep an eye on it as some ovens get hotter than others). |
| 6. | Add the protein, using tongs to coat in the sticky glaze and roast, uncovered, for a further 30 minutes, removing the protein to rest when ready (500g pork fillet took 20 minutes). |
Wavy-edged Goblin plates by Lisa Coleman
Ceramics; black open bowl, small bowls, white plate, pinch jug, black & white cup and large platter all by Mark Mitchell.
Other props are stylist’s own.