less than 30 mins
30 mins to 1 hour
By Jane Baxter
From Saturday Kitchen
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
To make the Jerusalem artichokes and leeks, preheat the oven to 190C/170C Fan/Gas 5.
Toss the Jerusalem artichokes in the oil and season well with salt and pepper. Place on a baking tray lined with baking paper and roast for about 20–30 minutes or until just tender.
Preheat the grill to high and cook the leeks for about 4–5 minutes on each side or until charred and softened. Leave to cool slightly and then cut the lengths into 3cm/1¼in pieces.
To make the Romana dressing, heat the butter in a small frying pan. Add the sage and prosciutto and cook for a few minutes without browning the butter. Add the pine nuts and chicken stock and whisk to emulsify, cooking gently for another 2 minutes. Add the spring onions and Parmesan and whisk well to combine.
Arrange the artichokes and leeks on a serving dish and pour over the dressing. Serve immediately.