Jerusalem artichoke 'jacket potatoes'
by Luke Holder
Item 1 of 1
- medium
- 6
- 60 minutes
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This Jerusalem artichoke recipe sees the root veg treated take on the form of little jacket potatoes, with a crisp skin and fluffy, Parmesan-flavoured filling. Perfect as a canapé or a side dish with a difference, they're a fantastic combination of flavour and texture.
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Ingredients
Metric
Imperial
- 350g of Jerusalem artichoke
- 30g of Parmesan, grated (or use a similar vegetarian hard cheese if preferred)
- 1/2 garlic clove, minced
- 30ml of olive oil
- 300g of vegetable oil, for deep-frying
- 1 handful of parsley, finely chopped
- salt
- pepper
SAVE RECIPE
Equipment
- Blender
- Piping bags
- Deep fat fryer
Method
1
Preheat an oven to 180°C/gas mark 4
2
Place the artichokes on a tray and roast for 25 minutes, or until soft
- 350g of Jerusalem artichoke
3
Allow to cool slightly then cut the artichokes in half, being careful to keep the skins in one piece. Scoop out the flesh and set aside, reserving the skins
4
Preheat a pan of oil or deep-fryer to 160°C
- 300g of vegetable oil, for deep-frying
5
Deep-fry the skins for a few minutes until crisp and golden then set aside on kitchen paper to drain
6
Mix the olive oil and minced garlic together and season with salt and pepper
- pepper
- 1/2 garlic clove, minced
- 30ml of olive oil
- salt
7
Place the artichoke flesh into a blender with ¾ of the garlic oil and ¾ of the Parmesan and blitz until smooth. Taste, season and transfer to a piping bag
- 30g of Parmesan, grated
8
When you are ready to serve, pipe the filling into the crisp skins and finish with the leftover Parmesan, garlic oil and the chopped parsley
- 1 handful of parsley, finely chopped
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