Jerusalem artichokes and leeks with Romana dressing

1. 1

   To make the Jerusalem artichokes and leeks, preheat the oven to 190C/170C Fan/Gas 5.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Arrange the artichokes and leeks on a serving dish and pour over the dressing. Serve immediately.

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.