• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids
MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 80 gm canned duck fat

  2. 1 kg Jerusalem artichokes, unpeeled, halved lengthways

  3. 1 garlic head, cloves separated

  4. 12 sage leaves

  5. 8 thyme sprigs

  6. 1 tbsp red wine vinegar

Instructions Jump to Ingredients ↑

  1. Serves 4 Prep time 10 mins, cook 45 mins See out the last days of winter with fragrant mandarins, tender silverbeet, earthy root vegetables and feisty horseradish, writes Emma Knowles.

  2. Preheat oven to 200C. Place duck fat in a roasting pan large enough to hold Jerusalem artichokes snugly in a single layer, and heat in oven until fat melts and is hot (4-5 minutes). Carefully add Jerusalem artichokes to pan, toss to coat in fat, season to taste and roast for 20 minutes. Add remaining ingredients, stir to coat and roast until Jerusalem artichokes are dark golden and tender (15-20 minutes). Serve hot.


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