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Crispy Jerusalem artichokes with roasted garlic & rosemary

Crispy Jerusalem artichokes with roasted garlic & rosemary 2016

Crispy Jerusalem artichokes with roasted garlic & rosemary

Name: Crispy Jerusalem artichokes with roasted garlic & rosemary
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 800g Jerusalem artichokes; 1 garlic bulb cut down the middle; 1 tbsp rosemary leaves, chopped; 3 tbsp rapeseed oil; pinch ground mace; 20g butter; 2 tsp lemon juice

Rosie Birkett

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Serves 4

Easy

Prep: 20 mins

Cook: 50 mins

plus soaking

A star rating of 4.8 out of 5.17 ratingsRate

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The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

800g Jerusalem artichokes
1 garlic bulb

cut down the middle
1 tbsp rosemary

leaves, chopped
3 tbsp rapeseed oil
pinch ground mace
20g butter
2 tsp lemon juice

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Nutrition: per serving

kcal271
fat12g
saturates3g
carbs33g
sugars19g
fibre4g
protein5g
salt0.1g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
step 2

To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.

Recipe from Good Food magazine, October 2016

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A star rating of 4.8 out of 5.17 ratings

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