Jerusalem Artichoke Mash with Rosemary

There ‘aint nothing as satisfying as a Jerusalem artichoke mash. Try it out for yourself



Ingredients:
4 large mashing potatoes
4 Jerusalem Artichokes
2 tablespoons of hazelnut oil
2 tablespoons of wholegrain mustard
Sprig of rosemary
1-2 teaspoons of tarragon
Milk to good consistency
Salt and pepper


Method:

1. Preheat the oven to 200C (450F), cut the artichokes and potatoes in half small 1/2-inch pieces and place in a pan, toss with 1 tablespoon of oil, and bake for 30 minutes or til tender.
2. Mash well, stir in the remaining oil, tarragon, mustard, adding enough milk in a thin stream till a good consistency is achieved
3. Salt and pepper to taste.
4. Garnish with rosemary and enjoy

Serves 4

Jerusalem Artichoke Mash

The use of hazelnut oil adds a wonderful nutty flavour to this Jerusalem artichoke mash; I have never met anyone who didn’t like this recipe - including even the fussiest of children. If you don’t have any of hazelnut oil try using olive oil as a substitute.


Ingredients:
3/4 potatoes
3/4 Jerusalem Artichokes
2 tablespoon of hazelnut oil
1 teaspoon of Tarragon
2 tablespoon of wholegrain mustard
Salt and Pepper

Method:

1. Preheat the oven to 220C (470F)
2. Trim off any crooked bits and cut the artichokes in half. Cut the potatoes into small 1-2 inch cubes
3. Place artichokes and potatoes in an ovenproof tray and drizzle with hazelnut oil.
4. Bake for 30 minutes or til cooked
5. In a bowl place the artichokes and potatoes, add the tarragon, mustard and mash.
6. Season to taste and enjoy your artichoke mash

Serves 4-6