cooking caramelised jerusalem artichokes with tarragon aioli
October 01, 2017
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.
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.
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)
- 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
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