Pan-Roasted Oca with Miso Butter (Jerusalem Artichoke) (Vegetarian)
Whilst my parents were away on holiday, I took their Riverford organic veg box delivery which included a 'mystery' vegetable...
After some googling and a tweet to Riverford, I discovered that they were the New Zealand root vegetable 'oca'. To cut a long story short, they're sort of like a Jerusalem artichoke and like to be roasted with plenty of seasoning. To up the ante a bit, I coated mine in a miso butter for an extra kick of flavour. If you wanted to do this recipe with potatoes, I would recommend par-boiling them first.
Pan-Roasted Oca with Miso Butter (Jerusalem Artichoke) (Vegetarian)
Serves 2 as a side
oil
400g oca or Jerusalem artichokes, peeled
2 garlic cloves, peeled and halved
2 tbsp miso
2 tbsp butter, very soft
sea salt and freshly ground black pepper
If you are using Jerusalem artichokes, you will need to cut them into inch sized pieces.
Tip the oca/artichokes, garlic and a good slug of oil into a frying pan, and season well. Fry gently, stirring for a minute, then cover and cook for about 5-10 minutes. Shake the pan once or twice.
When the artichokes are tender, take the lid off and turn up the heat so you can brown them a little. In a small bowl, mix the miso with the butter, then add to the pan. Shake the pan and season with salt and pepper. Remove the garlic before serving, if you prefer.
After some googling and a tweet to Riverford, I discovered that they were the New Zealand root vegetable 'oca'. To cut a long story short, they're sort of like a Jerusalem artichoke and like to be roasted with plenty of seasoning. To up the ante a bit, I coated mine in a miso butter for an extra kick of flavour. If you wanted to do this recipe with potatoes, I would recommend par-boiling them first.
Pan-Roasted Oca with Miso Butter (Jerusalem Artichoke) (Vegetarian)
Serves 2 as a side
oil
400g oca or Jerusalem artichokes, peeled
2 garlic cloves, peeled and halved
2 tbsp miso
2 tbsp butter, very soft
sea salt and freshly ground black pepper
If you are using Jerusalem artichokes, you will need to cut them into inch sized pieces.
Tip the oca/artichokes, garlic and a good slug of oil into a frying pan, and season well. Fry gently, stirring for a minute, then cover and cook for about 5-10 minutes. Shake the pan once or twice.
When the artichokes are tender, take the lid off and turn up the heat so you can brown them a little. In a small bowl, mix the miso with the butter, then add to the pan. Shake the pan and season with salt and pepper. Remove the garlic before serving, if you prefer.
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