Inspired by a recipe from Holly Davis.

Average: 3.4 (7 votes)


  • 500 g Jerusalem artichokes, scrubbed and chopped
  • 250 g 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
  • ½ cup of hot vegetable stock or water
  • sea salt and pepper
  • lemon wedges to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.