WHITE ROOT VEGETABLES RECIPES

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
  3. Spread out in an even layer, then roast in the oven for 35 to 40 minutes.
  4. Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the chilli, then deseed and chop the peppers.
  5. Heat 1 tablespoon of oil in a large pan, then add the onion, coriander stalks, chilli and peppers along with the remaining spices.
  6. Cook over a low heat for 15 minutes, stirring regularly.
  7. Add the cannellini beans with their liquid, and the tinned tomatoes. Stir, adding a splash of water to loosen, if needed. Simmer for 30 minutes.
  8. Stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves. Serve over cooked rice with some guacamole on the side, if you like.

Steps:

• 1. Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.
  2. To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away. Personally, I think they go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.