Wild Garlic Pesto Potatoes

Wild Garlic Pesto Potatoes 7.1I was telling my mother today how much I love spring and its produce, the only thing is that the period goes by very fast and I don’t even have the time to get bored with foods like fresh asparagus, artichokes, rhubarb or wild garlic. Continue reading

This time I really was looking forward to making something with wild garlic; so I made a simple recipe with roasted potatoes and added a homemade wild garlic pesto with walnuts. The plus in this recipe is that the leftover pesto can be used later in many other dishes. The one I made yesterday I used it today on a tomato mozzarella salad. The traditional pesto should be made using a pestle and mortar but to speed up the process I went with my eighties blender (the modern one I owned took its last whizz on an experimental recipe some time ago). Anyway, take advantage of spring and its staple fruits (and veggies)!



Wild Garlic Pesto Potatoes


Recipe for 4-6

Prep time: 15 min (most of the prep time will take place while the potatoes are roasting)

Cook time: 50 min


For the potatoes:

600g new potatoes

Olive oil

Salt and pepper


For the wild garlic pesto:

40 g wild garlic (rinsed and dried)

2 tbsp. walnuts (I quickly dry roasted them)

5 tbsp. grated Parmesan

Olive oil

optional: salt



Heat oven at 200°C/180°C fan/gas.

Cut the potatoes in half and cook them in boiling water for 8-9 min then drain them.

Coat a baking tin with olive oil and add the potatoes. Pour 1 tbsp. olive oil and salt and pepper to taste. Bake for 20 min. then turn them around. Bake for another 15-20 min, until golden brown and soft inside.

While the potatoes are baking prepare the pesto. Roughly chop the wild garlic and place it in a blender with a splash of olive oil and optionally some salt and process. Add the walnuts and process again. Now add the Parmesan and more olive oil. Blend until smooth and add more olive oil until it has the desired thickness. Transfer to a jar as there will be extra left for other dishes you’re making (pasta, chicken, caprese salad…)

Once the potatoes are done add 1.5-2 tsp. of the pesto, toss and serve.


One Pan Alpine Pasta

One Pan Alpine PastaI love one-pan dishes, I find them fun, easy to make and no chance of towering up dishes in the sink which will have to be cleaned after the meal! I made this dish for my mother and myself one day we were running short of time but now that I’ve tried it, I’d totally remake it for an evening between friends, maybe with a nice platter of dried meat as a starter and a nice glass of wine (the latter is not a “maybe”). I found the base for this recipe in my Swiss Cooking book (by Alfred Haefeli) and adapted it in order to make it become a one-pan dish to save time and clean kitchenware.

Tip: To make this recipe a little lighter, instead of using whole milk I used the half-fat kind and I found it didn’t affect the final result.



One Pan Alpine Pasta

Recipe for 4

Prep time: 5-7 min

Cook time: 15-20 min



200g short pasta (choose a kind of pasta that takes between 12-15 min to cook, I used rigatoni)

500g peeled potatoes

1 large onion

1-2 garlic cloves

5 dl vegetable stock

1 dl milk

2 dl cream

1 tsp. cornstarch

200 g alpine cheese or Gruyere





Cut the potatoes into 2cm cubes and chop the onion and the garlic.

Place the pasta, potatoes, onion and garlic and in a pan.

In a small bowl place the cornstarch along with a little milk and mix until the combined.

Pour over the stock, milk, cream and diluted corn starch, nutmeg and pepper and bring to a rolling boil and leave to cook stirring occasionally until the pasta and potatoes are cooked and the whole become creamy. If needed reduce heat.

Meanwhile grate the cheese.

Once the ingredients are cooked through, remove the pan from the fire, add the grated cheese and mix. Should the cheese not be completely melted, add the pan back to the fire for a short moment while constantly stirring. Optionally sprinkle a little more pepper and serve.

Oven Roasted Potatoes Raclette Style

Oven Roasted Potatoes Raclette StyleIn Switzerland when the weather gets cooler we always enjoy our melted cheese and serve it with few other ingredients. This means we either go for a fondue or a raclette. In fact, since the beginning of September I’ve already had raclette four times and I haven’t grown tired of it yet. Continue reading

So for this post I made something inspired from this national dish but instead of boiling the potatoes I baked them and as a final touch I added the cheese on top and let it melt through the layers. For the potatoes I found a nice recipe on layersofhappiness, which matched what I had in mind. In my version of the spuds I added a little less flavourings because raclette is served with simple boiled potatoes and I wanted to stick with the simplicity of the dish. I will make it again… especially if I feel lazy about taking out the whole raclette maker.

Oven Roasted Potatoes Raclette Style


Oven Roasted Potatoes Raclette Style

Recipe for 4-6

Prep time: 15-20min

Cook time: 1h 15min-1h 35min



800 g waxy potatoes (preferably all about the same size)

3-4 tbsp. rapeseed oil (+extra to grease baking dish)

Paprika (sweet or spicy)

Salt and pepper

160 g raclette cheese cut into slices (alternatively use Emmetaler or Gruyère)



Heat oven at 230°C.

Grease a baking dish with rapeseed oil.

Make sure that after washing the potatoes they are dry. Slice them into 3-4 mm thick slices and arrange the on a baking tray by overlapping them. Season them with salt pepper and paprika. On top drizzle 2 tbsp. of the rapeseed oil and place in the oven.

Cook for about 35-45 minutes and then drizzle another 1-2 tbsp. oil before baking for another 30-40 min.

Once the potatoes have a nice brown colour add the cheese slices on top and bake for a final 8-10 min. or until it has melted and it’s bubbling. Remove from the oven and serve hot.



29-08-2015 The Day We Said Yes & A Welcome to Autumn

29-08-2015 The Day We Said Yes & A Welcome to Autumn

The reason I took a break last week is because on the 29th of August we got married! 😀

Continue reading

Since I still had guests from away that stayed home I decided to dedicate my attention to them…besides the fact that I really needed some rest from all the pre-wedding stress and the partying (the night before the big event I only slept four hours). I can only say that the day exceeded my expectations as we had such an incredible time, ambience and weather: a day made of all the flavours of love. Here are just a few of the pictures from a wedding in southern Switzerland.


Since our wedding occurred on the last actual weekend of real summer weather and now we’re gently slipping into autumn I decided to welcome the new season by cooking something with butternut squash. A nice casserole/gratin always makes me happy and with cooler evenings it’s a dish that works well. I wanted the flavours to “marry” well together. After consulting my Flavour Thesaurus from Nikki Segnit I decided to use some goat cheese and rosemary to accompany the butternut squash and potatoes. I decided to lightly roast the potatoes and butternut before baking them in the oven, this added some extra flavour to the dish. I hope you will enjoy it as much as I did.


Butternut Potato Gratin with Goat Cheese and Rosemary




Butternut Potato Gratin with Goat Cheese and Rosemary

Recipe for 4-6

Prep time: 20-25 min

Cook time: 40-45 min



500 g waxy potatoes

500 g butternut squash

1 tbsp. chopped rosemary leaves

2 garlic cloves

Cayenne pepper

1.5 dl milk

200 g sour cream (I used ½ fat)

1 egg

100 g grated hard goat cheese

1 tbsp. vegetable oil (+ extra to grease baking dish)

Salt and pepper



Peel the potatoes cut them into 2 cm pieces. Bring a pan filled with salty water to a boil and cook the potatoes until they’re soft. Once they’re ready drain them.

Meanwhile cut the butternut squash into 2 cm pieces, too. Pass the garlic through a garlic crusher.

On a medium fire, in a non-stick pan heat 1 tbsp. vegetable oil and add the potatoes and butternut pieces to brown. Season with salt, pepper and cayenne pepper to taste. Toss regularly. After about 10 minutes add the rosemary and garlic and continue cooking for another 5-10 min.

In a bowl combine the sour cream, milk and the egg and mix all together.

Grease a baking dish and transfer the vegetables, on top sprinkle the grated goat cheese and finally pour the milk, sour cream and egg mixture.

Cook in a preheated oven at 220°C for 15-20 min.

Summery Einsiedeln Pie – With a Soft Potato Crust

Summery Einsiedeln Pie Last Friday after a short night I got active in the morning. After my jog I got to the kitchen and preparing this summer version of the Einsiedlen pie. Continue reading

For lunch I had a friend and her one-year-old daughter coming over. I set the table out on the terrace and we enjoyed a ladies’ only moment. Now I have little experience with children but I didn’t know such a little creature could eat that much… maybe my pie was really good ;). As a dessert the three of us moved to where the blueberries are in my garden and began raiding the trees. This is a new Swiss recipe I found out about and liking the idea of using potatoes as a crust. The crust of this pie is nice and soft and thicker than a usual pie crust and the nice thing is it’s easy to make. I adapted my version from the original recipe I found here (page in French). I filled my pie with some seasonal grilled vegetables to adapt the dish to the warmer days.


Summery Einsiedeln Pie


Recipe for 4 people / Baking tray (28 x 26 cm) or cake pan (30 cm Ø)

Prep time: 20 min

Cooking time: 1 h 20 min




700 g waxy potatoes boiled

150 g flour

1 ½ tsp. salt

freshly ground pepper



1 small aubergine

1 small zucchini

2 spring onions

2 eggs beaten

2.5 dl milk

140 g grated cheese (I made a mix of two alpine cheeses but Gruyere or Appenzeller cheese are just as fine)

1 tbsp. flour

salt and pepper

Olive oil



Slice the aubergine and the zucchini crosswise into 0.5-0.7 cm thick pieces. Brush the slices with a little olive oil and season them with salt and pepper. On a heated griddle pan or barbecue (if you don’t have any of them use a normal non stick pan) grill the slices on both sides. Once they have a nice colour, remove them from the heat and set them aside.

Mash the potatoes. Add the flour, salt and a little pepper and mix.

On a lightly floured board, roll out the dough (1 cm). Lay on the baking sheet lined with parchment paper. Alternatively you can shape the dough directly in the cake dish lined with baking paper, that’s what I did.

Mix in the eggs, milk, cheese and flour. Flavour. Brown the bacon and onions over medium heat in butter.

Divide the mass to eggs, bacon and onions on the pasta.

Cook ca. 45 Minutes in the lower part of the pre-heated oven at 180 °C. For the last 15 minutes move the tray towards the upper part of the oven to brown its surface. Remove from the oven and let the pie rest for 5 min before serving.

Pizza Inspired Baked Rosti

Pizza Inspired Rosti It’s been some time since I last posted a rosti recipe and since it’s a recipe I really love, here it is. I made this rosti recipe with pizza in my mind. Continue reading

Pizza is not something I eat much during the year but once I find myself craving it. Now, kneading and making dough isn’t my favourite activity in the kitchen – probably because I don’t have a robot to help me – so potatoes provided an easy way to make a crust. In my version I used simple and traditional pizza toppings but then this is a question of personal taste. For instance you could use some bacon, ham, grilled vegetables… My only advice is to use ingredients that are not too wet as the potatoes could become soggy and lose their crispiness (this is why I put the tomatoes on top of the cheese). While I hope you’ll enjoy this recipe, I am announcing that I’ll take a week off and will be back on Tuesday the 7th of April.

Pizza Inspired Rosti


Pizza Inspired Baked Rosti

Recipe for 3-4

Prep time: 15-20 min

Cook time: 45-50 min



1 kg peeled waxy potatoes

180 g mozzarella

300 g cherry tomatoes

2 tbsp. rapeseed oil

3 tbsp. flour

Olive oil

Salt and pepper

2 tbsp. basil leaves



Heat oven at 210°C.

Coarsely grate the potatoes then place them in a clean tea towel and squeeze out the excess moisture. Add the flour and 1 ¾ tsp. salt then mix. Add the rapeseed oil and mix again.

On a parchment lined baking tray spread out the potatoes in a square or round shape. The patty should not be too compact and for extra crispiness allow a few potato bits to come out of the mass. Place in the oven and cook for 40-45 min.

Cut the cherry tomatoes in half and either cook them in a pan with a little olive oil, salt and pepper, or place then in a baking dish and bake them in the oven for 40 min.

Dice the mozzarella into 1 cm pieces and sprinkle it over the potatoes once they are ready. Move the baking tray with the potatoes and cheese near the top burner of the oven and bake for another five minutes, until the mozzarella has melted.

Add the cherry tomatoes on top with the basil and a little pepper and serve.

Note: to prevent the oxidation of the potatoes, place them in the oven as soon as they are grated and you have added the remaining ingredients.

Lasagne with Potatoes

Lasagne with Potatoes Since, like always I couldn’t sleep on Sunday morning, I went to one of my favourite places in the house: the kitchen. Continue reading

While Mr fiancé was sleeping, I had all morning to make this lasagne. When he woke up, we had this lasagne together. He ate it as breakfast, for me instead it was lunch. Although I did have pasta sheets to make the recipe the way it’s usually done, I decided to replace them with potatoes. I love pasta but potatoes on a rainy day felt just right. It was a bit of a test but finally I was happy with the result and decided to post this recipe.


Lasagne with Potatoes


Recipe for 4-6

Prep time: 25-30 min

Cook Time: 1h 15-20 min




For the Bolognese

600 g minced meat (I only used beef but if you want to use a beef/pork it’s up to you)

1 carrot

1 small celery stalk

1 onion

2 garlic cloves

1 tin chopped tomatoes

2 dl beef stock (I strongly recommend replacing ½ of the stock with red wine, I didn’t have any at hand)

2 tsp. chopped rosemary leaves

1-2 tbsp. olive oil (+more to grease the baking dish)

Salt and pepper


For the Béchamel sauce

2 tbsp. butter

2 tbsp. flour

1.5 dl milk

1.5-2 dl stock




600g thinly sliced potatoes

80-100g grated Parmesan



Finely dice the carrot, celery stalk, onion and garlic.

Over medium heat, add olive oil to a pan with the above ingredients. Cook for about minutes stirring regularly.

Add the minced meat and break it with the help of a spatula. Cook until the meat is starting to brown (another 5 min or so). Pour in the red wine (if using it and the stock) let it cook for a moment further before adding the tomatoes. Let the ragù simmer until it start to thicken (about ½ hour) stirring occasionally. If you have the time, cover and let the Bolognese simmer for 2-3 hours, and/or prepare it the day before (in this case cover the pan with a lid during cooking process).

Meanwhile prepare the béchamel sauce. Start by melting the butter in a pan with a little nutmeg, add the flour and whisk until the flour begins to brown. While still whisking, start adding milk bit by bit. Once you have added all of the milk, start adding the stock. Keep an eye on the consistency of the sauce. If it’s too liquid cook it a little further, if it’s too thick, add a little more stock.

Heat the oven at 200°C.

In a greased baking dish spread a small amount of Béchamel sauce. Start by making a layer of potatoes, they should be slightly overlapping and cover the whole bottom. Evenly spread 1/3 of the béchamel sauce on top of the potatoes, then 1/3 of the Bolognese sauce and a little grated cheese. Repeat the layer for another couple of times finishing with the grated cheese. Cover with tin foil and cook in the oven for 35-40 min, remove the foil and continue cooking for another 10 min.





“Älpler” Risotto

“Älpler” RisottoIn Switzerland there is a recipe called “älplermagronen” which translates as the “alpine herdsman macaroni”. Continue reading

This recipe contains pasta (which is sometimes directly cooked in milk) potatoes, cheese and it’s served with onions on top. It’s a delicious recipe but I wanted to do something different, so I made a risotto out of it. To begin with I looked up for a potato risotto recipe I liked which can be found here (in Italian) and from there I made my own adaptations. For the caramelised onions I followed this recipe that I find to be relatively quick and I like the taste of the end result.

Tomorrow is my weekly lunch with my mother who has been proclaimed by her boyfriend as the “risotto queen” and I thought it would be interesting to know what she thinks of my dish. Like traditions, this weekly meeting is something I find comforting: it’s there, it’s regular and we both enjoy it since we can speak our mind more freely than with anyone else. The subjects are often the same but who cares, it’s our moment. Maybe I’ll finally tell her about the old vase I broke before I left for my holiday. I guess the good thing about having the people close to you not reading your blog is that it can be liberating… my mother doesn’t use the internet and my boyfriend doesn’t read it because English is too much of an effort for him.

“Älpler” Risotto “Älpler” Risotto “Älpler” Risotto


“Älpler” Risotto

Recipe for 4

Prep time: 10 min

Cook time: 35-40 min



1 onion

280 g potatoes

280 g rice

100 g alpine cheese (alternatively use Gruyere or Appenzeller cheese)

1.4 l stock (it has to be hot)

1 dl white wine


4 tbsp olive oil

2 knobs of butter


For the caramelized onions

2 red onions

1 tbsp. olive oil

1 tbsp. sugar

1 tbsp balsamic vinegar




For the caramelised onions start by thinly slicing them. Place them in a pan and cook them for 25 min on a low heat, stir occasionally. Now add the sugar and the balsamic vinegar and further cook for another 5-10 min.

While the onions are on the fire thinly chop the onion , peel the potatoes and dice them into 1 cm cubes and cut the cheese into small pieces.

Add 2 tbsp. olive oil to a pan with high sides, add the onion and cook until translucent with a couple tbsp. stock on a medium fire.

Add the potatoes and further cook for another couple of minutes.

Pour in the wine and after a short moment add 1-1.5 ladles of stock, cover and cook for 10-12 minutes, stir occasionally. Once the time has passed remove the lid, raise the heat and let the liquid evaporate. Towards the end stir constantly as the potatoes tend to stick to the bottom.

Add another couple of tbsp. of oil and then stir in the rice and toast it well for about one min on a medium fire.

Add 1/3 of the stock and set the timer according to package instructions (usually it’s 15-18 min). Stir regularly and add more stock as it’s being absorbed. Do not let it become too dry as it might spoil the end result.

One min before the risotto is ready add the cheese and the butter, once they have melted serve with the caramelised onions on top.


Rosti Tower – Tour de Rosti

Rosti Tower When I began making this “Rosti Tower” I really wasn’t sure how it would turn out because I wasn’t sure it would all stick together, and in the end it did. Continue reading

I came up with this idea when, a few weeks ago I saw a recipe about a meringue tower. I wondered if I could make something in this style but savoury. It’s then I thought about rosti. I knew I needed to have the potato layers ready all at the same time so I used the recipe for the oven rosti I made last year and worked my way though from there. I added some cheese to help the whole thing hold together (and for the taste too of course),but I guess I could have added some more. This is the reason why in the written recipe the cheese ratio has been augmented (from 50 g to 80-100 g). The end result was really nice and anyway: potatoes, minced meat and cheese can’t really go wrong.


Rosti Tower


Rosti Tower

Recipe for 4

Prep time: 40 min

Cook time: 45 min



For the rosti:

800 g peeled waxy potatoes

3 tbsp flour

40-50 g soft butter

Salt and pepper


For the filling:

500 g minced beef

1 carrot

1 onion

1 celery stalk

Olive oil or canola oil (a bit more neutral in taste)

1 dl red wine

Salt and pepper

1 tsp dried thyme

1 tsp dried rosemary

2 tbsp tomato paste

A little dash Worcestershire sauce

80 g grated cheese (I used Gruyère)




Heat oven at 200°C.

Grate the potatoes and remove as much moisture as possible with the help of a sieve or a tea towel used in the same manner. Add the flour salt and pepper and mix them together. Add 30 g of the butter and mix again. Line an oven tray with baking paper. Form three patties of about 15 cm diameter and place them on the baking tray. Place the rest of the butter in bits on top of potatoes and cook in the oven for about 45 min or until golden brown.

Meanwhile thinly dice the carrot, onion and celery stalk. Heat 1 tbsp oil in a pan on an medium heat and add the vegetables to fry for 5-7 minutes. Remove them from the pan and set aside. In the same pan add a couple tbsp oil and add the mince meat to brown. Once it’s cooked remove the excess moisture (I used a sieve) and replace in the pan with the vegetables, the thyme, the rosemary, salt, pepper and wine. Reduce heat and once the wine has cooked off a little add the tomato paste and the Worcestershire sauce. Cook on a gentle fire for about 25 min. Add salt and/or pepper according to taste.

Once the potato rosti are ready, take one of the ‘discs’ and put half of the mince on top of it (try to make the edges of the tower higher than the centre), add half of the cheese. Now place the second potato piece and repeat as before. Finish by placing the final patty on top. Replace the rosti tower in the oven for another five minutes and serve hot.



Version Française

Rosti Tower Quand j’ai commence à faire cette “Tour de Rosti“ je n’étais vraiment pas sûr de ce qui serait le résultat parce que je me demandais si ça allait tenir ensemble, mais à la fin ça a tenu.  Cette idée m’est venue il y a quelque semaines quand j’ai vu une recette de tour de meringue. Je me suis demandée si je pouvais faire une recette de ce style mais salée. C’est là que j’ai pensé au rosti. En sachant que je devais avoir les couches de rosti prêtes en même temps j’ai utilisé la recette de rosti au four que j’ai fait l’année passée et ça c’était mon départ. Pour aider le tout à tenir ensemble (et bien sûr pour le goût aussi) j’ai ajouté du fromage, même si j’aurais pu en mettre un peu plus. C’est pour ça que dans la recette que j’ai écrit j’ai augmenté la dose (de 50 g à 80-100 g). J’ai beaucoup aimé le résultat final et de toute façon avec: pommes de terre, viande hachée et fromage ça ne peut pas vraiment mal se passer.

Rosti Tower


Tour de Rosti

Recette pour 4

Temps de préparation: 40 min

Temps de cuisson: 45 min



Pour le rosti:

800 g pommes de terre à chair ferme pelées

3 cs farine

30 beurre

Sel et poivre


Pour la farce :

500 g viande de bœuf hachée

1 carotte

1 oignon

1 branche de celery

Huile d’holive ou de colza (plus neutre dans le goût)

Sel et poivre

1 dl vin rouge

1 cc thym seché

1 cc romarin seché

2 cs concentré de tomates

80 g fromage rapé (j’ai utilisé du gruyère)



Allumer le four a 200°C.

Raper les pommes de terre et enlever le plus possible de humidité à l’aide d’une passoire ou d’un linge de cuisine utilisé dans la même manière. Ajouter la farine, sel et poivre et mélanger. Ajouter le beurre et mélanger encore une fois. Couvrir de papier sulfurisé un plateau allant au four. Former des galettes de environ 15 cm de diamètre et les mettre sur le plateau. Mettre le reste du beurre an petits morceaux au dessus des galettes et cuire dans le four pendant environ 45 min ou jusqu’à que les patates soient bien dorées.

Pendant ce temps couper en petits dés la carotte, l’oignon et la branche de céleri. Faire chauffer 1 cs d’huile dans une poêle et rôtir, ajouter les légumes et rôtir pendant 5-7 min.  Les sortir de la poêle et les mettre de côté. Dans la même poêle faire chauffer 2 cs d’huile et ajouter la viande hachée. Une fois qu’elle a bruni, enlever l’excès de liquide (j’ai utilisé une passoire) et replacer la viande dans la poêle avec les légumes, le thym, le romarin, le sel, le poivre et le vin. Réduire la chaleur et une fois le vin s’est légèrement évaporé, ajouter le concentré de tomate et la sauce Worcestershire. Cuire à feu doux pendant environ 25 min. Ajouter sel et/ou poivre selon le goût.

Une fois que les pommes de terre sont cuites, prendre une galette et y mettre la moitié de la viande par-dessus (essayez de faire en sorte que les bords sont un peu plus hauts que le centre) ; ajouter la moitié du fromage. Placer la deuxième galette et répéter les gestes d’avant. Terminer en plaçant la dernière pièce de pomme de terre et cuire au four encore pendant 5 minutes. Servir chaud.


Roasted Jerusalem Artichoke, Brussels Sprouts and Potatoes

Roasted Jerusalem Artichoke Brussels Sprouts and Potatoes I guess I have a 90% obsession with vegetables and healthy eating (the 10% I keep for indulgence). Continue reading

I am fascinated about nutrition and what it can do. On Saturday, I had a long conversation on the subject over a delicious Indian dinner. I was with my boyfriend and our friend Luca, who I learned is just as interested on the subject. On the other hand, this is the kind of conversation where I do not hear much on my boyfriend’s side as he does not seem to really care. By the way, he has a terrible and terribly boring diet.  Sometimes I wonder if my focus on food and nutrition is not increased by his lack of interest in what he ingests. I care about his health and I am a little of a teaser. I am someone who cannot stay one day without vegetables and this is a recipe I came up with, when I had lunch with my mother this last weekend. When we eat together, there’s always vegetables… and a little wine and that’s a moment where I really feel at home.

Roasted Jerusalem Artichoke Brussels Sprouts and Potatoes

Roasted Jerusalem Artichoke, Brussels Sprouts and Potatoes

Recipe for 4 as a side dish

Prep time: 15-20 min

Cook time: 40-45 min



340 g Brussels sprouts

340 g Jerusalem artichoke

400 g waxy potatoes

3-4 garlic cloves

2 tsp fresh thyme leaves

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp hazelnut oil

2 tbsp roasted roughly chopped hazelnuts

Salt and pepper



Heat oven at 190°C.

Remove any yellowish leaves from the Brussels sprout and cut them in half. Cut the Jerusalem artichoke in half lengthwise and repeat the action with each half. Cut the potatoes into roughly the same size as the Jerusalem artichoke.

Place the vegetables in a baking tray and add 2 tbsp olive oil with salt and pepper to taste. Toss and place in the oven. Cook for 20 min, toss the vegetables and cook for another 20-25 min.

Meanwhile, in a bowl mix the hazelnut oil, the rest of the olive oil, the lemon juice salt and pepper.

Once the vegetables are ready, remove them from the oven, sprinkle the thyme leaves add the dressing and finally the chopped hazelnuts. Toss and serve warm either alone or as a side dish.