Jerusalem artichokes boiled, smashed and blasted until the broken edges go crisp, with charred sprouts and a crunchy hazelnut, lemon and parsley gremolata.
Jerusalem artichokes and Brussels sprouts. Peak season: winter. Jerusalem artichokes taste somewhere between a potato and an artichoke heart: nutty, sweet and earthy. Smash them and the rough, broken edges crisp up in the hot air like the best roast potatoes. Sprouts char in the same basket, and the gremolata brings crunch and something sharp and green.
Box swaps: Got sprout tops instead of sprouts? Shred them, toss in a little oil and air fry for 4 to 5 minutes until the edges crisp. No Jerusalem artichokes? Small waxy potatoes work the same way: boil them for 15 to 20 minutes before smashing.
Serves 2 · Prep 15 min · Cook 35 min
You'll need
- 400g Jerusalem artichokes, scrubbed
- 250g Brussels sprouts, trimmed and halved
- 3 tbsp olive oil, divided
- 30g blanched hazelnuts, or Kentish cobnuts
- 1 small bunch of parsley
- 1 lemon
- 1 small garlic clove
- flaky salt and black pepper
Method
- Put the Jerusalem artichokes in a pan of cold, well-salted water, bring to the boil and simmer for 12 to 15 minutes, until a knife slides in easily. Drain and leave to steam dry for 5 minutes.
- Meanwhile, put the blanched hazelnuts in the air fryer basket at 180°C for 4 to 5 minutes, until golden and smelling toasty. Tip them out and chop roughly.
- Press each artichoke with the bottom of a glass until it splits and flattens to about 1.5cm. Brush with 1 tablespoon of the olive oil and season with flaky salt.
- Air fry the artichokes at 200°C for 18 minutes. Toss the Brussels sprouts with another tablespoon of oil and a pinch of salt, and add them for the last 10 minutes. Shake the basket halfway. Everything is ready when the artichoke edges are crisp and deep golden and the sprouts' outer leaves have charred. Cook in two batches if your basket is small.
- While it cooks, finely chop the parsley and small garlic clove and mix with the hazelnuts, the zest of the lemon, the last tablespoon of oil and a pinch of salt.
- Pile the artichokes and sprouts onto a plate, squeeze over half the lemon and scatter with the gremolata. Taste and add more salt or lemon if it needs it.
Serve with: roast chicken, a pork chop, or a soft-boiled egg for a light lunch.
No air fryer? Roast the smashed artichokes at 220°C (200°C fan) for 25 to 30 minutes, adding the sprouts after 10 minutes.
Storage and prep
How do I store Jerusalem artichokes so they last?
Keep them unwashed in a paper bag in the fridge and use them within a week or so. They soften and wrinkle as they dry out.
Do I need to peel Jerusalem artichokes?
No. The skin is thin, so give them a good scrub with a brush instead. Peeling all those knobbles wastes a lot of the artichoke.
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