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 min
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

www.bbcgoodfood.com

Your recipes

Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 1 hours, 10 minutes

Servings: 4

Author : Rosie Birkett

autumn gluten free

Crispy Jerusalem artichokes with roasted garlic & rosemary

Ingredients

Remove All · Remove Spices · Remove Staples

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat oven to 180C/160C fan/gas 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.