Roasted Jerusalem artichokes with Romesco sauce
Author: Ian and Gwen Young
Serves: 4-6
Ingredients
- 75g blanched almonds, toasted
- 25g whole hazelnuts, roasted and skinned
- ½ head roasted garlic
- 2 red peppers, roasted and skinned
- ¼ tsp smoked paprika
- ½ tsp paprika
- 1 dried chilli, crumbled
- ½ tsp dried mint
- 1 tsp red wine vinegar
- good olive oil
- 600g Jerusalem artichokes, scrubbed clean, skins left on
Method
- Preheat oven to 200C/Gas6.
- Slice top off a 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.
- Roast both for 45mins, turning the peppers once during cooking, until the skins are blackened and the garlic soft.
- Put the peppers in a plastic bag, leave until cool enough to handle, then peel off the skins and discard the seeds.
- 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.
- Blitz, adding olive oil to make a thick Romesco sauce.
- Taste and add more vinegar, seasoning or oil.
- Transfer to a bowl. Cut the artichokes in half and toss in a baking dish with coat of oil. Season with salt and pepper.
- Roast for 30-40mins. Serve with the sauce.
