Crispy Jerusalem artichokes with roasted garlic & rosemary

1 of 5-a-day autumn gluten free iron jerusalem artichoke roast side dish sunday lunch

N/A

Source

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

Method

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.

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