Roasting Jerusalem artichokes is, without doubt, the best way to serve these amazing vegetables. And I would go so far as to say that I don’t think any other vegetable tops them when it comes to flavour and textural delight.
I have kept this super simple and added some olives, shallots and watercress to create a pretty amazing salad that works as a stand-alone dish with some soft-boiled eggs or as a side served with roasted pork or chicken or grilled fish.
Serves 4 – 6
- sea salt and freshly ground black pepper
- 1 kg Jerusalem artichokes, skin on, cut into 2.5 cm pieces
- 6 French shallots, quartered
- 1 garlic bulb, kept whole
- 80 ml (1 3 cup) melted coconut oil or good-quality animal fat*
- 1 large handful of watercress sprigs, trimmed
- 200 g kalamata olives, pitted
- Balsamic dressing
- 1 1⁄2 tablespoons balsamic vinegar or coconut aminos*
- 3 tablespoons extra-virgin olive oil
Preheat the oven to 180°C (160°C fan-forced). Line a large roasting tin with baking paper.
To make the dressing, place the vinegar or coconut aminos and the olive oil in a bowl and whisk to combine. Season with a pinch of salt and pepper. Set aside until needed.
Place the artichoke, shallot and garlic bulb in the prepared tin, add
the oil or fat and toss to coat. Season with salt and pepper and roast for 55–65 minutes, or until the artichoke is tender inside and crispy
on the outside and the garlic is softened and golden. Remove the garlic and set aside to cool a little.
Transfer the roasted artichoke and shallot to a bowl.
When cool enough to handle, cut the garlic cloves in half, squeeze the soft flesh from the skins over the artichoke and shallot and gently toss through. Season with salt and pepper if needed. Toss through the watercress and olives, then arrange in a serving dish and drizzle over the dressing.