Yields8 Servings
 1kg Jerusalem artichokes
 50 g butter melted
 3 tbsp olive oil
 1 tbsp balsamic vinegar
 1 tbsp honey
 2 tbsp chopped fresh sage
 Salt and plenty of freshly ground black pepper
 Whole garlic bulb cut in half

Preheat the oven to 170C/Gas3


Scrub the Jerusalem artichokes very well; place in a large baking dish and mix with all the other ingredients apart from the garlic; mix well using your hands to make sure that the artichokes are very well coated; put the garlic bulb halves in the dish and bake in the preheated oven for about 1 hour or until the artichokes are cooked through; stir frequently to ensure that they cook evenly


Take out of the oven, squeeze the cooked garlic out of the cloves and mix with the artichokes; serve hot

Shopping cart


No products in the cart.