Roast Jerusalem Artichoke with garlic and rosemary

A great winter vegetable for soups, but also delicious roasted with garlic and herbs and so simple to prepare. Serve with roast chicken or any roast, all in the oven together.

Serves 4

2/3 tablespoons olive oil

800g Jerusalem artichokes, washed, scrubbed and chopped into even pieces

1 garlic bulb, cut in half down the middle

A few sprigs rosemary

Sea salt

Set oven 180c gas 4

Heat the olive oil in a baking dish in the preset oven, dry the artichokes, add to the baking dish and spoon the oil over the artichokes, tuck in the garlic and a few rosemary sprigs, season well, roast for approx. 40/45 minutes or until the artichokes are tender and crispy outside. Squeeze the garlic over the artichokes before serving.