Roast Jerusalem artichokes
This tender, winter vegetable is particularly good with goose, duck or pheasant - roast with rosemary or thyme for added flavour
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
450g Jerusalem artichokes, well scrubbed
2 tbsp sunflower or olive oil
salt
pepper
a few rosemary or thyme sprigs, optional
Method
Preheat the oven to 200°C.
Leave the artichokes whole or cut in half lengthways, if large.
Toss the Jerusalem artichokes with the oil. Season well with salt. Bake in a shallow gratin dish or roasting tin for 20 to 30 minutes.
Test with the tip of a knife — they should be mostly tender but offer some resistance. Sprinkle with thyme or rosemary. Season with pepper and serve.
