Roasted Jerusalem artichokes with sweetcorn and chanterelles

 

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

Dietary
Vegetarian

By Niklas Ekstedt

Ingredients

  • 500g/1lb 2oz Jerusalem artichokes, washed and cut in half lengthways
  • 1 tbsp vegetable oil
  • 1 corn on the cob, kernels removed
  • 4 tbsp butter
  • 300g/10½oz golden chanterelle mushrooms, cleaned and rinsed
  • 3 tbsp finely chopped shallots
  • 3 tbsp roasted hazelnuts
  • bunch lovage, leaves picked and roughly chopped
  • salt