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Jerusalem artichoke wedges with garlic mayo
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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 December 2021.