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Roasted Jerusalem Artichokes with Prunes, Lentils and Sour Cream

Jerusalem artichokes are one of the vegetables that people seem most averse to cooking with at home. This recipe should turn you into an instant fan of this root vegetable – when roasted until dark and crispy, it has a wonderful sweet nuttiness that is rather addictive. We grow them on the farm and I didn’t know what they looked like in the ground – they’re massive! The prunes add sweetness, the lentils add earthiness and the sour cream brings welcome acidity to this rich dish.

SERVES: 4–6 | PREP TIME: 30 MINUTES | COOKING TIME: ABOUT 1 HOUR

150g puy or green lentils, rinsed

2.5kg Jerusalem artichokes, well scrubbed

4 tbsp vegetable oil

100g pitted prunes

½ tsp ground cinnamon

200ml milk

150g sour cream

½ bunch of coriander leaves, chopped

½ tsp sumac

sea salt and freshly ground black pepper

1 Preheat the oven to 220°C/200°C fan/gas 7 and cook the lentils according to the packet instructions.

2 Place the scrubbed artichokes and vegetable oil in a large roasting tray, toss to coat the artichokes in the oil, and season with salt and pepper. Roast in the oven for 40–50 minutes, depending on the size of the artichokes, stirring them every 10 minutes, until they are dark golden and crispy on the outside and the centres are soft. Remove from the oven and allow to cool slightly, then cut the artichokes in half and place them back in the roasting tray to keep warm, adding a little more salt and pepper.

3 While the artichokes are roasting, put the prunes and cinnamon in a small saucepan. Cover with enough water to just submerge the prunes, add a little salt, bring to a simmer and cook for 10–15 minutes until the prunes have absorbed the water. Transfer the contents of the pan to a blender or food processor and blitz until smooth. Set aside.

4 Take a quarter of the roasted artichokes and place them in a large saucepan with the milk. Bring to a simmer over medium-high heat and cook for 10 minutes until the artichokes have absorbed the milk. Transfer to a blender or food processor and blitz until smooth, adding a little more salt if needed.

5 To serve, spoon the warm artichoke purée onto a large serving plate. Top with the warm lentils (reheated if necessary), then the remaining roasted artichokes. Dot the prune purée around and spoon over the sour cream. Finish with the chopped coriander, sprinkle over the sumac and serve immediately.