Jerusalem Artichokes and Raddichio with a Hazelnut, Tomato and Red Pepper Relish
Libby Turner / Field Food
Libby Turner is the founder of Field Food. She started her own supper club business and has grown it into Field Food where her and her partner’s mission is: “Weaving together the threads of health, food and agriculture”.
Libby joined us for ‘The Business of Supper Clubs’ and you can watch the recording here and below is a recipe she shared with us.
We served this as a starter at our Autumn Feast — it uses some of my favourite seasonal ingredients and the colours are so vibrant for this time of the year. The flavours are bold but the mild, nutty sweetness of the Jerusalem artichokes, sweet red peppers and toasted hazelnuts perfectly balance the bitterness of the beautiful pink raddichio.
Serves: 4
Ingredients
100g hazelnuts
8 Jerusalem Artichokes
1 clove of garlic
100ml extra virgin olive oil
1 tbsp tomato purée
2 tsp white balsamic vinegar
150g roasted red peppers in olive oil, drained
1 bunch flat leaf parsley
Sea salt and black pepper
1 head of raddichio or chicory
Handful of breakfast radishes
Method
Turn the oven on to 180°C. Put the hazelnuts in a baking tray and toast in the oven for 10 minutes while it comes up to temperature.
Clean the Jerusalem artichokes and cut them in half lengthways. Bring a large pan of water to the boil and add the artichokes, cooking for 8 - 10 minutes, until just soft to the tip of a knife. Drain the water and put the artichokes back in the pan to steam dry for a few minutes. Toss them in 1 tbsp olive oil and a pinch of salt, and then tip into a baking tray. Roast in the oven for 30 minutes, until completely tender and golden all over.
Put the garlic and 1⁄2 tsp sea salt in a mortar and grind with the pestle until it turns into a paste. Add half of the toasted hazelnuts to the mortar and pound until they are very fine. Add the other half of the hazelnuts and pound until they are in small chunks — the texture is what makes the relish so delicious. Stir in the olive oil, tomato purée and balsamic vinegar. Finely chop the red peppers and parsley and add to the hazelnut mixture. Stir through, taste and season.
Carefully separate the leaves from the raddichio or chicory and arrange on plates. Add the warm Jerusalem artichokes and sliced radishes. Generously spoon over the hazelnut relish and finish with a drizzle of olive oil.