Crispy Jerusalem artichoke with roasted garlic and rosemary
Per serving
The unusual salty flavor of Jerusalem artichoke pairs well with the wild aromas of game. This dish is crispy on the outside and soft inside, just the way we like it.
Ingredients
4 serv.Step-by-step instructions
- 1
Preheat the oven to 180 °C/160 °C with convection/gas 4. Soak the Jerusalem artichokes in cold water for about 20 minutes to loosen dirt, then brush them clean, thoroughly removing any soil. Cut the small ones in half, and the large ones into quarters, and place them in a roasting pan together with the halved garlic head and rosemary. Coat everything with oil and season. Roast for 45–50 minutes until the inside is soft and the outside is crispy.
- 2
To finish, squeeze the soft garlic cloves out of their skins and mix them with the roasted Jerusalem artichokes, adding ground nutmeg, butter and lemon juice.
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