Recipes

Warm salad of Jerusalem artichokes, leeks and Parma ham

Warm salad of Jerusalem artichokes, leeks and Parma ham

Paul Flynn's face
Paul Flynn
Sat Nov 23 2019 - 06:00
Serves: 4
Course: Starter
Cooking Time: 0 hr 30 mins
Ingredients
  • 100ml olive oil
  • 8-10 large Jerusalem artichokes, peeled and halved
  • 2 garlic cloves, sliced
  • 8 whole sage leaves
  • 16 walnut halves
  • 2 small leeks, trimmed and cut into 1cm slices
  • 1tbs maple syrup
  • 2tbs red wine vinegar
  • Juice of ½ a lemon
  • 8 slices Parma ham
  • Salt and freshly ground black pepper

1. Preheat oven to 180 degrees, or equivalent.

2. Add a drizzle of olive oil to a roasting tin.

3. Add the artichokes, tossing to coat, and cook in the oven for 10 minutes.

4. Add the leeks, walnuts, sage and garlic and the remaining oil.

5. Stir, then place in the oven for a further 15 minutes.

6. Season, add the vinegar, lemon and maple syrup.

7. Serve warm with a slice of Parma ham draped on top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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