Roasted Jerusalem artichokes with goat’s curd, tarragon & flaked almonds

Roasted Jerusalem artichokes with goat’s curd, tarragon & flaked almonds

By
From
Lagom
Serves
4
Photographer
Yuki Sugiura

Ingredients

Quantity Ingredient
700g jerusalem artichokes, scrubbed, larger ones halved
4 tablespoons olive oil
4 garlic cloves
few rosemary sprigs
5 tarragon leaves, finely chopped
1/2 lemon, juiced
1 teaspoon wholegrain mustard
goat’s curd or soft goat’s cheese, crumbled
2 tablespoons flaked [slivered] almonds, toasted

Method

  1. Preheat the oven to 180°C. Toss the Jerusalem artichokes in half of the olive oil on a roasting tray with the garlic, rosemary and plenty of seasoning. Roast for 35–40 minutes, until soft and golden.
  2. Meanwhile, mix the tarragon with the remaining olive oil, a squeeze of lemon juice, mustard and some salt and pepper. Drizzle over the roasted Jerusalem artichokes and serve dolloped with crumbled goat’s cheese and sprinkled with toasted flaked almonds.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again