Jerusalem artichokes and leeks with Romana dressing

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Jane Baxter
From Saturday Kitchen

Ingredients

For the Jerusalem artichokes and leeks

  • 400g/14oz Jerusalem artichokes, peeled and cut into 15mm thick slices
  • 2 tbsp olive oil
  • 3 leeks, trimmed and cut in half lengthways
  • salt and freshly ground black pepper

For the Romana dressing

  • 50g/1¾oz butter
  • 10 fresh sage leaves
  • 3 slices prosciutto, shredded
  • 2 tbsp pine nuts
  • 50ml/2fl oz good-quality chicken stock
  • 4 spring onions, trimmed and chopped
  • 2 tbsp grated Parmesan