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Baked Jerusalem Artichokes with fennel recipe
Created by Based on a recipe by chef Holly Davis
- Cuisine: Modern Australian
Ingredients
500g Jerusalem artichokes, scrubbed and chopped250g kipfler, or small roasting potatoes, cut in half
1 bulb of fennel, cut into chunks
1 large brown onion, peeled and cut into wedges
3 cloves of garlic, peeled and chopped
2 tbs Dijon mustard
2 tbs olive oil
1/2 cup of hot vegetable stock or water
Sea salt and pepper
Lemon wedges to serve
Preparation
Preheat the oven to 200C.Prepare the vegetables as listed above, ensuring that you cut the Jerusalem artichokes, potatoes, fennel and onions roughly the same size for even cooking. Place in a baking tray, or a casserole with lid, that accommodates them comfortably.
In a glass jar place olive oil, mustard, chopped garlic and salt and pepper to taste. Screw the lid on the jar and shake vigorously to combine.
Pour hot stock/water over the vegetables. Pour the dressing from the glass jar over the vegetables.
Cover the baking tray with foil, or an oven proof lid, and roast in the oven for approx. 40 mins, or until the vegetables are tender. Most of the stock/water will evaporate and the mustard and oil will have coated the vegetables.
Serve with white fish, roasted meats, or on its own with cous cous or quinoa.
If you enjoyed this Baked Jerusalem Artichokes with fennel recipe then browse more Modern Australian recipes, vegetarian recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
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| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
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