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Butter-braised vegetables
Serves 4 (as a side) Starters and mains
Ingredients
- 200g cultured butter
- 4 Jerusalem artichokes
- 1 fennel bulb
- 2 chicory heads
- 2 leeks
- 4 spring onions
- 1 lemon
- crusty bread and crumbly cheese, to serve
Method
To make your own cultured cutter, follow this recipe.
Preheat the oven to 160C/320F/ Gas 3. Put the butter into a large roasting tin and place in the oven on the middle shelf so that it melts and starts to foam.
Meanwhile, prepare the vegetables. Halve the Jerusalem artichokes, fennel and chicory.
Cut two slits crossways down the length of the leeks, starting halfway up the white part (leaving them intact at the base) and continuing to the end of the green part, so the leeks fan out easily. Trim the spring onions but keep them whole.
Add the artichokes and fennel to the hot roasting tin, thoroughly coating them in the browning butter. Season with salt and pepper and cook for 45 minutes.
Add the leeks, chicory and spring onions to the roasting tin, basting and seasoning well. Return everything to the oven for another 45 minutes, or until all the vegetables are golden and soft.
Squeeze over the lemon juice, then serve with plenty of crusty bread and crumbly cheese.
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