ROAST JERUSALEM ARTICHOKES & LEEKS WITH CRèME FRAîCHE, SHAVED GOUDA & HAZELNUTS
Enjoy Diana's roast artichokes and leeks with crème fraîche, gouda and hazelnuts as a side dish or starter. It's a fabulous homage to autumn flavours
Provided by Diana Henry
Categories Side dish, Starter
Time 1h10m
Yield Serves 4 as a side or starter
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/gas 6. Halve any fatter artichokes lengthways and put all of them in a roasting tin in which they can lie in a single layer. Season and toss with half the olive oil. Turn everything over with your hands and roast for about 30 mins.
- Toss the leeks in the rest of the oil and season. Add to the tin and cook for a final 15-20 mins. The leeks should be tender and the artichokes completely soft.
- Mix together the crème fraîche and the buttermilk or milk. Set aside.
- To make the dressing, beat all the ingredients together with a fork. Season. Taste, as you might want to adjust the sweetness or acidity.
- Toss the Treviso lettuce or chicory with the dressing. Put the roast vegetables on a serving platter or shallow dish, scatter the Treviso or chicory over, then spoon on the crème fraîche mixture (or serve it on the side). Scatter over the hazelnuts and cheese, and serve.
Nutrition Facts : Calories 545 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.2 milligram of sodium
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