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Roasted Jerusalem Artichokes and Shallots with Rosemary
- Serves
4
- Difficulty
Easy
By Mark Hix
Published 2008
When you roast a Jerusalem artichoke, its flavour becomes concentrated and it seems to take on a different character. Shallots, roasted in their skins, are the perfect partner and a handful of rosemary added towards the end of cooking just gives them another dimension. This is an excellent accompaniment to grilled or roast lamb.
Ingredients
12 500 g 2-3 tablespoons
Method
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