Wednesday, October 26, 2005

Supper time

Ah, I’ve been waiting for this moment for most of the summer. The time when I can pull up, rinse and bung the Jerusalem artichokes in a roasting dish – with olive oil, butter, lemon, thyme and bay and of course plenty of ground pepper. Heaven!


Blogger Al said...

How were they asha? sounds great!

5:18 PM  
Blogger Asha Thiruchelvam said...

Very nutty and tasty - better than last year. Cooked them that little bit longer and the lemon caramelized. There are loads if you guys want some!

1:37 PM  

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