Roast Jerusalem Artichoke with garlic and rosemary - Georgina O'Sullivan Cooks
Roast Jerusalem artichokes with garlic and rosemary—simple, delicious, perfect for winter meals. Serve with roast chicken. Serves 4.
Ingredients
- 2/3 tablespoons olive oil
- 800g Jerusalem artichokes, washed, scrubbed and chopped into even pieces
- 1 garlic bulb, cut in half down the middle
- A few sprigs rosemary
- Sea salt
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