Roasted Root Vegetable Winter Salad

It's time for episode 4 of my winter series, this week it's all about Jerusalem artichokes!
My absolute favorite way to eat Jerusalem artichokes is to boil them then roast them in oil until they're super crispy on the outside and creamy on the inside! I've come up with this salad recipe to showcase them. It's got lots of delicious comforting flavours balanced out by a mustardy tangy salad and full of satisfying textures. The perfect filling salad for a healthy lunch this winter.
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Ingredients:
Roasted veg:
1 white onion
2 leeks
6 Jerusalem artichokes
6 baby potatoes
§ garlic cloves
3 sage leaves
10g salted butter
2 Tbsp EVOO
Salt, pepper, herbes de Provence
15 minutes on the hob + 1 hour at 190°C
Crispy topping:
65g cannellini beans
70g cooked chestnuts
EVOO
Salt, pepper, herbes de Provence
20 minutes at 190°C
Chestnut spread:
65g cannellini beans
190g cooked chestnuts
1 Tbs EVOO
S&P
8 Tbs water
Salad:
1 baby gem
1 heaped tsp wholegrain mustard
1/2 lemon, juiced
1 Tbs EVOO
Salt, pepper, herbes de Provence

[@YouRajTV]

Good one 🎉

[@spoonfuloffelicity]

thanks!

[@adv.giteshchandra007]

😋😋 nice

[@spoonfuloffelicity]

thank you :)