Our love affair with roast potatoes may have found a contestant. If you haven’t tried Jerusalem Artichokes before this is an easy way to start. Jerusalem Artichokes are in the tuber family like potatoes and parsnips and can be interchanged with these for a banging accompaniment to a roast dinner. Their slightly starchy texture allows the outside to crisp up while the inside stays soft and tender. These slightly sweet & nutty morsels pair perfectly with our roast garlic aioli, both of which are sure to become a staple at the dinner table.
To make the roast garlic aioli:
- Preheat oven to 180C, cut the top off the garlic bulb (do not peel) to expose the top of the garlic cloves. On a square of aluminium foil, drizzle the bulb with olive oil and season with salt, then wrap tightly in foil and roast in the oven for 45-60 minutes until the garlic is soft and brown but not shrivelled.
- Once cool enough to handle, squeeze out the garlic into a small bowl. Adding a teaspoon of salt, using a fork mash the garlic into a smooth paste and allow to cool.
- In a medium-sized bowl, add cooled garlic, egg yolk, lemon juice, mustard and zest. Using an electric whisk (or a hand whisk if you’ve got the strength), whisk ingredients together adding a teaspoon of oil at a time and whisking to combine. Gradually increase the amount of oil to a thin stream all the while whisking until desired consistency is reached.
For the roasted Jerusalem Artichokes:
- Preheat oven to 200C.
- Scrub Jerusalem artichokes well and cut into wedges approx 2.5cm in width.
- Add to a saucepan with enough water to cover them and bring to a boil. Cook for approx 10-15 min until they can be pierced with a fork but are not yet falling apart, drain off the water and coat in olive oil.
- Tip artichokes out onto a baking paper-lined roasting tray and sprinkle with salt and thyme leaves. Roast for approx 45min or until they are crisp and brown.
- Serve hot with roast garlic aioli and chopped fresh parsley.