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Vegan Nduja Spiced Potatoes, Jerusalem artichokes & Apples
Vegan Nduja Spiced Potatoes, Jerusalem artichokes & Apples
This recipe was adapted from my cookbook Eating for Pleasure, People & Planet. Originally it was for Chorizo Spiced Roast Potatoes, however, when in Rome, or errr Tuscany, eat nduja. Nduja is an incredible spiced sausage or pate, here I’ve used the spices to create a vegan spice mix to flavour the potatoes, Jerusalem artichokes and apples. The recipe will still be delicious without Calabrian chilli peppers, however, they are what gives the dish the taste of nduja, so it is worth seeking them out. Seggiano and Ocado both sell it online.
Order Francesco and Francesca Piatelli oil from Agricola Maraviglia. They have free shipping on orders over 120 Euros.
PREP TIME
10
COOK TIME
1 hour (optional 4 days fermentation time)
SERVES
4
Ingredients
- 100-150g red peppers
- 500g new potatoes
- 300g Jerusalem artichokes (or more new potatoes)
- 1 apple, cut into eighths
- Glug light olive oil
- 2 tsp paprika
- 4 tsp smoked paprika
- Calabrian hot red peppers (jar)
- 2 tbsp miso
- 1 tbsp red wine vinegar
- 6 sprigs flat parsley, leaves picked, stalks finely chopped, to serve, optional
- Mayonnaise, to serve, optional (vegan)
Directions
Preheat the oven to 180C/350oF/Gas Mark 4.
Place the red pepper, new potatoes and Jerusalem artichokes, if using, in a roasting tray. Drizzle with a good glug of oil, sprinkle generously with salt and scatter with the paprika. Toss well to make sure everything is coated in the flavourings and roast in the oven for 45 minutes.
Remove the red pepper from the oven and remove the stalk. Blend with the Calabrian hot red peppers, miso and vinegar. Add the apple wedges to the roasting tin and then the hot sauce. Toss together and return to the oven. Roast until everything is crispy and cooked through, about 10–20 minutes.
Serve simply as they are or scatter with parsley and splatter with mayonnaise for extra unctuousness.
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Eating
for
Pleasure,
People &
Planet
By TOM HUNT
Tom's manifesto, 'Root to Fruit' demonstrates how we can all become part of the solution, supporting a delicious, biodiverse and regenerative food system, giving us the skills and knowledge to shop, eat and cook sustainably, whilst eating healthier, better-tasting food for no extra cost.
