.... when a friend brings you homegrown Jerusalem artichokes and homemade lovage salt.
My friend Kati is a keen gardener who grows all sort of interesting food crops in her home garden. My garden is rather small, so I limit growing plants that are not extremely difficult to control. Jerusalem artichoke spreads like weeds, but they are really healthy because they are packed with inulin, minerals and vitamins. As Kati harvested the tubers this morning, the inulin content was high. The longer you store Jerusalem artichokes, the more they convert their inulin into fructose and become sweeter. A good idea would be to harvest the tubers young, and store them in freezer.
So, the menu for our family dinner tonight was easy peasy lemon squeezy. Roasted Chicken & Jerusalem Artichokes with plenty of warm flavour and heady scent.
Ingredients:
- 1 zest of a lemon
- 1 tsp of lovage salt
- 1 tsp of saffron strands
- 1 tsp of pink peppercorns, crushed
- 1 tsp of black peppercorns, crushed
- 2 gloves of garlic, crushed
- 100 g butter, room temperature
- 2 tbsp of extra virgin olive oil
- 1,2 kg whole chicken
- 1 organic lemon, wedges
- 2 pink onions (the Onions of Roscoff), sliced
- 250g of bulgur
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| I bought a handy stainless steel barbeque chicken roaster from Lidl. I half-fill the vessel with boiling water, and that is how we get juicy chicken every time. |
Method:
Wash Jerusalem artichokes thoroughly. Chop the biggest ones in two, and place them on an oven tray with a whole chicken, onions and lemons. Rub the chicken with butter and spices listed above. Sprinkle over extra virgin olive oil, and place in 180 degree Celcius convection oven until cooked through. Remember to baste the bird and the vegetables every 15 minutes throughout the roasting process.
Serve the chicken, roasted veggies and lemon wedges on a bed of bulgur with roasting liquids and all! So delicious!
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#homemade #Lovage #salt #lovagesalt #levisticumofficinale 🍃