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    Jerusalem artichoke wedges with garlic mayo

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    *mandatory

    Jerusalem artichoke wedges with garlic mayo

    • Gluten Free
    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour

    Serves: 4

    Ingredients

    750g Jerusalem artichokes
    2-3 tbsp rapeseed oil

    MAYO
    3 cloves garlic, grated
    5-6 tbsp mayonnaise
    1 tbsp finely chopped
    flat leaf parsley

    Method

    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.

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