Baked Jerusalem Artichokes with Aioli

This recipe was translate from Marta Dymek’s cookbook, Jadlonomia.

Jerusalem artichoke is called also Sunflowers bulbous or Jerusalem artichoke. The name is beautiful, but it’s ugly. A long time ago it was in Poland almost as popular as potatoes and turnips, then it was forgotten. now slowly coming back to grace and trendy restaurants impresses with its delicate nutty flavor.

300 g Jerusalem artichokes
half red pepper
6 cloves garlic
2 tablespoons oil
salt

1 cup  Just Mayo mayonnaise
salt
black pepper

To Garnish:
chopped parsley

Preheat the oven to 200 degrees Celsius. Put the Jerusalem artichokes into the bowl with cold water and thoroughly scrub, then cut into halves. Take out the seeds.

On a baking tray lined with baking paper,  lay the Jerusalem artichokes peel side down, peel the peppers and garlic to the top of the shell. Sprinkle the vegetables with oil, sprinkle with salt and bake for 25 – 35 minutes.

As for the baked vegetables, take them out of the oven. Peel the peppers, garlic and squeeze the lupine. Peppers and garlic, add mayonnaise and mix blender and sauce. Season with salt and pepper.

Jerusalem artichokes infused with hot sauce and sprinkled with parsley

Roasted Jerusalem artichokes can you eat for dinner without any extra. But it will give notice also great for dinner – served with your favorite burger or grilled oyster mushrooms in BBQ sauce

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