Recipe from Ottolenghi by Yotam Ottolenghi

I did this recipe with turnips instead of the Jerusalem Artichokes, because that is what I have here.  It worked well, so if you have any turnips hanging out in the fridge, this is a good way to use them up.

1 lb Potatoes

1 lb Jerusalem artichokes

4 Garlic cloves, crushed

4 TB Olive Oil

2 TB roughly chopped Sage

1 tsp Salt

1/2 tsp Black Pepper

1 Lemon

1/2 lb Tomatoes, the recipes calls for Cherry Tomatoes, but the firm slicers chopped would work well too

6 oz Kalamata Olives, pitted

2 TB roughly chopped Parsley

Preheat the oven to 375 F. Wash the potatoes well, put them in a large saucepan and cover with plenty of salted water.  Bring to the boil and simmer for 20 minutes, until semi-cooked.  Drain, cool slightly and then cut each potato in half or quarters depending on size.  Put them in a large roasting tray.  Wash the Jerusalem Artichokes, cut them into slices 1/4” thick and add to the potatoes.  Add the garlic, olive oil, sage, alt and pepper.  Mix everything well with your hands and put int he oven.  Meanwhile, thinly slice the lemon and remove the pips.  After the vegetables have been roasting for about 30 minutes, add the sliced lemon, stir with a wooden spoon and return to the oven for 20 minutes.  Now add the tomatoes, parsley and olives, stir well again and serve.