1 cockerel (or chicken)
1 bunch of parsley
400 gr of kohlrabi or turnips
400 g of celeriac
2 tbsp. honey
2 tbsp. apple cider vinegar
2 tbsp. cold-pressed rapeseed oil
salt and pepper
200 gr Jerusalem artichoke
1 dl. apple cider vinegar
4 tbsp. sugar
100 g of kale
Preheat the oven to 150 C° and clean all the vegetables.
Cock and roots - Rub the skin of the cockerel with salt and pepper, and fill it with parsley. Cut the kohlrabi and celeriac into small pieces and toss them with honey, vinegar and rapeseed oil. Put the root vegetables in an ovenproof dish, season them with salt and pepper, and place the cockerel on top. Place the dish in the preheated oven and cook for 1 hour.
Jerusalem artichokes - Cut the artichokes into pieces of approx. 1x1 cm, and boil them under lid in vinegar and sugar for 20 minutes, until tender. Remove the lid, and boil until the liquid is all but gone to glaze the Jerusalem artichokes.
Chop the kale finely, and toss it with the pickled artichokes, and then remove the pot from stove
Dinnertime - Cut the cockerel into breast and thigh pieces and arrange the meat on top of the root vegetables in a dish. Serve with the pickled artichokes and bread on the side.
Source: Ny Nordisk Hverdagsmad. Spis efter årstiden page 134 - 135