Jerusalem artichoke 'jacket potatoes'

6
60 minutes

Ingredients

  • 350g of Jerusalem artichoke
  • 30g of Parmesan, grated (or use a similar vegetarian hard cheese if preferred)
  • 1/2 garlic clove, minced
  • 30ml of olive oil
  • 300g of vegetable oil, for deep-frying
  • 1 handful of parsley, finely chopped
  • salt
  • pepper

Method

1
Preheat an oven to 180°C/gas mark 4
2
Place the artichokes on a tray and roast for 25 minutes, or until soft
  • 350g of Jerusalem artichoke
3
Allow to cool slightly then cut the artichokes in half, being careful to keep the skins in one piece. Scoop out the flesh and set aside, reserving the skins
4
Preheat a pan of oil or deep-fryer to 160°C
  • 300g of vegetable oil, for deep-frying
5
Deep-fry the skins for a few minutes until crisp and golden then set aside on kitchen paper to drain
6
Mix the olive oil and minced garlic together and season with salt and pepper
  • pepper
  • 1/2 garlic clove, minced
  • 30ml of olive oil
  • salt
7
Place the artichoke flesh into a blender with ¾ of the garlic oil and ¾ of the Parmesan and blitz until smooth. Taste, season and transfer to a piping bag
  • 30g of Parmesan, grated
8
When you are ready to serve, pipe the filling into the crisp skins and finish with the leftover Parmesan, garlic oil and the chopped parsley
  • 1 handful of parsley, finely chopped