Ingredients
- 500g Jersey Royals or other small potatoes
- 500g Jerusalem Artichokes
- 50ml Olive Oil
- 4 Garlic Cloves, Crushed
- 2tbsp Roughly Chopped Fresh Sage
- 1tsp Salt
- 1tsp Black Pepper
- 1 Lemon
- 250g Cherry Tomatoes
- 170g Kalamata Olives, pitted
- 2tbsp Roughly Chopped Fresh Parsley
Method
Boil the potatoes for 20 minutes. Drain, cool slightly and then chop in half
Cut the Jerusalem Artichokes into 5mm thick slices
Mix the artichokes, potatoes, garlic, olive oil, sage, salt and pepper together and roast for 30 minutes at 200 Degrees C
Finely slice the lemon with rind on and after 30 minutes cooking, stir into the pan
After a further 20 minutes, add the olives and tomatoes
Remove after 15 minutes, stir in the chopped parsley and serve