Crispy Jerusalem artichokes with roasted garlic & rosemary

Nutrition: per serving
Nutrient	Unit
kcal	271
fat	12g
saturates	3g
carbs	33g
sugars	19g
fibre	4g
protein	5g
salt	0.1g

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

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.

Goes well with

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