Skordalia with roasted Jerusalem artichokes

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the skordalia

  • 400g/14oz potatoes, peeled and roughly chopped
  • 8 garlic cloves, peeled
  • 300ml/10fl oz double cream
  • 150ml/5fl oz olive oil
  • 1 lemon, juice only
  • 3–4 tbsp white wine vinegar
  • salt and white pepper

For the roasted Jerusalem artichokes

  • 6 Jerusalem artichokes, scrubbed and quartered
  • 8 garlic cloves
  • glug olive oil
  • 2 sticks rosemary
  • 2 tbsp chopped parsley, to garnish

For the garlic and black pepper caramel

  • 8 garlic cloves, peeled
  • 150g/5½oz caster sugar
  • ½ tsp cracked black pepper
  • splash sherry vinegar

To serve

  • 1 poached egg, to garnish
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