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January 2015 Archives

cooking caramelised jerusalem artichokes with tarragon aioli

January 04, 2015

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The focus for the blog in 2015 will be mainly vegetarian, peppered with a few exclusively organic meaty and fishy numbers.

I don’t mean to sound like a dick, but I can’t bring myself to even so much as taste non-free range meat anymore and I’m tired of having to explain that I’m not a vegetarian, but I only eat free-range, mostly organic meat blah blah blah.

I decided there should be a name for it. I mean, it’s morally pretty much the same as being a vegetarian. My mate T and I were having this discussion the other day. There was much deliberation on the new name…‘organitarian?’..’occasionarian??’…‘sometimesIeatmeatbutonlywhenit’sorganic-tarian???…’

We settled on qualitarian, hoping that it would be confused for someone who exclusively eats quality street.

So hello (stands up) my name is Alice and I’m a qualitarian.

Jerusalem artichokes are a good vegetable. They’re at their best up until March - something to do with the dark, cold wet soil.

ill

When slow roasted they become sticky and sweet and magically caramelised. I leave them cut in half as they shrink a bit whilst cooking. Also I like their weird knobbly shapes, they look a bit like the ancient Venus of Willendorf (the worlds first ever statue) — and I can only see that as a positive.

venus

Tarragon aioli is sharp, citrussy and like grassy aniseed. It makes the best condiment for them. Like elevated chips and mayonnaise.

Caramelised Jerusalem Artichokes with Tarragon Aioli (makes a huge plates worth)

Ye need:

  • about a kilo of jerusalem artichokes, cut in half
  • a drizzle of sunflower or canola oil
  • a massive pinch of sea salt

for the tarragon aioli

  • 1 egg yolk
  • juice of a whole lemon
  • a pinch of salt, sugar and black pepper
  • a bunch of tarragon, finely chopped
  • a handful of spinach for colour
  • 200ml rapeseed or sunflower oil
  • 300ml olive oil

Make it:

Preheat the oven to 150C/300F/Gas 2

Rub the halved artichokes in oil and salt

Roast for about an hour and a half making sure there’s some space between them. Turn them halfway

To make the aioli, add the yolk, lemon juice, salt, sugar and black pepper to a processor. Whiz up and add the oil gradually in a steady stream. Add the tarragon and spinach and blitz until smooth

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