Jerusalem Artichokes with Soft Eggs & Roasted Garlic Mayo
Drogo
6
20 minutes
60 minutes
These Jerusalem artichoke recipes showcase the distinctive earthy flavour and naturally creamy texture of this versatile seasonal vegetable. Roasted until the skins become beautifully crisp while the centres turn soft and tender, roasted Jerusalem artichokes make a delicious base for a simple yet sophisticated dish. Served with soft eggs and roasted garlic mayonnaise, the combination brings together earthy, rich and creamy flavours.
Roasting the garlic alongside the Jerusalem artichokes creates a sweet, mellow flavour that works beautifully stirred through mayonnaise, adding richness without overpowering the vegetables. For an extra luxurious finish, a touch of truffle would complement the earthy flavours particularly well. Whether served as a starter, light lunch or side dish, this is one of the most comforting recipes for Jerusalem artichokes and a wonderful way to make the most of this distinctive ingredient.
Ingredients
1kg Jerusalem artichokes
- 2 whole heads garlic
A few tablespoons mayonnaise
Handful chives finely chopped
Small squeeze lemon juice
- 4 eggs (optional)
Olive oil, for cooking
Directions
Preheat the oven to 180C.
Cut the artichokes into halves or quarters, depending on size. Place in a roasting tray with the garlic and a good splash of olive oil. Season with salt and toss to coat.
Roast the artichokes for 45 minutes to 1 hour, or until lovely and soft on the inside.
Place the eggs in a pan of cold water and bring to a boil. When they start boiling, cook for 3 minutes, then place in a bowl of cold water.
Squeeze the roasted garlic cloves into a bowl and add the mayonnaise and lemon juice. Stir to combine.
Peel the eggs and cut them in half. Serve them with the roasted artichokes and the mayonnaise. Garish with the chives.
Ingredients you'll need
