Save to your scrapbook
Jerusalem artichoke wedges with garlic mayo
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
750g Jerusalem artichokes
2-3 tbsp rapeseed oil
3 cloves garlic, grated
5-6 tbsp mayonnaise
1 tbsp finely chopped
flat leaf parsley
1 Preheat the oven to 230oC, gas mark 8. Peel the artichokes and cut into wedges (4-6 per artichoke). Add the wedges to a large roasting tin, season and toss with the oil to coat. Roast for 40-50 minutes, tossing occasionally, until crisp, golden and caramelised. Combine all the mayo ingredients in a small bowl and season. Serve the wedges hot with the dip.
Typical values per serving:
This recipe was first published in Wed Dec 08 10:53:00 GMT 2021.