Crispy Jerusalem artichokes with roasted garlic & rosemary 2016

Crispy Jerusalem artichokes with roasted garlic & rosemary

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Prep: 20 mins Cook: 50 mins plus soaking

Easy

Serves 4

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal271
  • fat12g
  • saturates3g
  • carbs33g
  • sugars19g
  • fibre4g
  • protein5g
  • salt0.1g
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Ingredients

  • 800g Jerusalem artichokes
    Jerusalem artichoke

    Jerusalem artichoke

    jer-oo-sa-lem ar-tee-choke

    This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned…

  • 1 garlic bulb, cut down the middle
  • 1 tbsp rosemary leaves, chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • pinch ground mace
  • 20g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tsp lemon juice

Method

  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.

  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.

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