- 2 parsnips
- 2 carrots
- 2 Jerusalem artichokes
- 1 leek
- 1 garlic clove
- 1 lemon
- 6 cardamom pods (optional)
- 150g bulgar wheat
- 1 tbsp honey
- 1 tsp cumin seeds
- A 100g bag of watercress
- A few splashes of olive oil
- Sea salt & freshly ground pepper
- 300ml cold water
Prep: 15 mins | Cook: 25 mins
1. Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the parsnips and carrots. Wash and peel the Jerusalem artichokes. Chop the veg into equal-sized fingers. Spread out on a baking tray. Splash with a little olive oil. Season. Bake for 20 mins till tender.
2. Trim and rinse the leek. Finely slice it. Peel and grate or crush the garlic. Finely grate or pare the zest from the lemon. Juice it.
3. Warm a splash of olive oil in a pan. Add the sliced leeks and a pinch of salt. Cover and sweat for 5-6 mins till soft. Stir now and then. Fill the kettle and boil it.
4. Add the garlic, cardamom pods (if you're using them) and bulgar wheat to the pan. Stir for 1-2 mins till it smells fragrant.
5. Pour 300ml hot water from the kettle into the pan. Cover. Simmer over a low heat for 15 mins or till the water has been absorbed.
6. Drizzle 1 tbsp honey over the roast veg. Sprinkle with 1 tsp of the cumin seeds. Pop back in the oven for another 5 mins. The veg should be sticky and starting to caramelise. Rinse the watercress. Pop it in a salad spinner or pat with kitchen paper to dry the leaves.
7. Stir half the lemon juice and zest into the bulgar wheat. Season with a little salt and pepper. Fish out the cardamom pods.
8. Serve the bulgar wheat pilaf with the watercress and the honey roast roots. Drizzle over the remaining lemon juice and scatter with lemon zest to serve.