for 4 person

Jerusalem artichokes

800 g	Jerusalem artichokes, cut lengthways into slices approx. 1 cm thick
250 g	frozen peeled chestnuts
2	red onions, cut into wedges
½ bunch	marjoram, finely chopped
2 tbsp	olive oil
½ tsp	salt

Dressing

2 tbsp	honey mustard
1	lime, rinsed with hot water, dabbed dry, use grated zest and juice
2 tbsp	olive oil
180 g	plain yoghurt
½ tsp	salt
a little	pepper
some	marjoram leaves

How it's done

Jerusalem artichokes

Mix the Jerusalem artichokes, chestnuts, onions and marjoram with the oil and salt, transfer to a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 200°C.

Dressing

Combine the mustard, lime zest and juice, oil and yoghurt, season. Plate up the vegetables and chestnuts, drizzle with the dressing, scatter the marjoram leaves on top.

Show complete recipe