Page title and description
Vegetarian mains
Roasted Jerusalem artichokes with romesco sauce
Ingredients
- 1 garlic head
- 2 red peppers
- 75g blanched almonds, toasted until golden
- 25g whole hazelnuts, roasted and skinned
- ¼ tsp smoked paprika
- ½ tsp paprika
- 1 dried chilli, crumbled
- ½ tsp dried mint
- 1 tsp red wine vinegar, plus a little more to taste
- olive oil
- 600g Jerusalem artichokes, scrubbed clean, skins left on
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
1h
30 min
PT1H30M
-
Step 1
Preheat oven to 200°C/Gas 6. Slice the top off the garlic bulb to reveal the tips of the cloves. Drizzle with a little oil and wrap in foil. Put the peppers in a baking dish. -
Step 2
Put both in the oven and roast for 45 minutes, turning the peppers once during cooking, until the pepper skins are blackened and the garlic soft. -
Step 3
Put the peppers in a plastic bag and leave for a few minutes, until cool enough to handle, then peel off the skins and discard the seeds. -
Step 4
Put the almonds, hazelnuts, peppers, both paprikas, dried chilli, mint and vinegar in a food processor with a good pinch of salt. Squeeze in about half the head of roasted garlic. -
Step 5
Blitz, adding enough olive oil to make a thick sauce. Taste and add more vinegar, seasoning or oil. Transfer to a bowl. -
Step 6
Cut the artichokes in half lengthways and toss in a baking dish, in just enough oil to coat. Roast until tender and golden, 30-40 minutes. -
Step 7
Serve with the romesco dipping sauce. Season with salt and pepper.