Roasted Jerusalem Artichoke, Parma Ham & Aioli Recipe
- Felicity Vincent
- Feb 22
- 3 min read
Elevate roasted Jerusalem artichokes with a silky aioli and crispy ham.
The perfect starter or side dish for winter.
Inspired by an Ottolenghi new potato recipe this is my favourite way to eat Jerusalem artichokes. They are known to pair well with garlic and ham so this really takes them to the next level. The Jerusalem artichokes are crispy on the outside, soft and delicate in the middle, paired with a creamy parsley aioli sauce and crispy savoury ham pieces.
Ingredients (serves 2):
Roasted Jerusalem artichoke recipe:
6 Jerusalem artichokes
20g salted butter
1 Tbs vegetable oil
2 slices Parma ham
Parsley aioli recipe:
1 Tbs EVOO
1 small garlic clove
15g parsley
1 lemon
3 tinned anchovy fillets
1 egg yolk
1 tsp dijon mustard
60mL vegetable oil
Salt
2 Tbs yogurt
Method:
Preheat the oven to 200°C.
Wash the Jerusalem artichokes and slice them in half.
Put 20g butter and 1 Tbs vegetable oil in a baking tray and place it in the oven for 2 minutes.
Remove the baking tray from the oven and add the Jerusalem artichokes. Toss them around until evenly coated in the hot fat then place back in the oven and roast for 30 minutes. Remove from the oven and squash each artichoke with a fork or potato masher then put them back in the oven for a final 5 minutes. Remove and cover with a sprinkle of salt before serving on top of the sauce.
Place 2 slices of parma ham on a wire rack and bake in the oven for 6 minutes. Remove the wire rack from the oven and leave to cool for 10 minutes to ensure it stays crispy.
To make the sauce, start by making the flavour paste: blend together the parsley, EVOO, garlic, anchovies, salt and lemon juice in a food processor.
Then make the mayonnaise: separate the egg white from the yolk (save the white to add to an omelette etc.). Place the egg yolk in a large mixing bowl with 1 tsp dijon mustard and mix together. Measure the oil in a jug then slowly pour it into the bowl while continuously whisking, take breaks from pouring from time to time to whisk the mixture and make sure it is emulsifying correctly and thickening up.
Whisk together the flavour paste and mayonnaise then add the yogurt. Taste to make sure it is seasoned to your liking and adjust if needed,
Plate up the sauce topped with the roasted Jerusalem artichokes and pieces of crispy ham.
Dig in and bon appétit!
More about this Jerusalem artichoke recipe:
Shortcuts:
Obviously you don't have to serve them with the sauce and crispy ham, it just takes them to the next level. You can also roast them with other veg and serve as is.
You can use shop bought mayonnaise for the sauce, but I will say it does make a difference.
If you're against anchovies, don't add them but perhaps replace with a grating of grana padano cheese or parmesan to still add some of that funky umami back note.
Keys to success:
When making the mayonnaise, it's important to add the oil slowly. If you accidentally pour a bit too much in, stop pouring and whisk that bit in before trying to add more oil. Once it's thickened, you can relax.
Want to eat this as a main? Easily turn it into a fun winter Caesar salad by tossing salad leaves into the aioli and serving the crispy ham and artichokes on top.
Mood Food - Focus:
Low GI - they maintain a steady release of energy to the brain over a prolonged period;
Inulin (Non Digestible Fibre) - among other benefits, our gut bacteria convert it to tryptophan the precursor for the hormone serotonin which plays a key role in signalling between gut and brain;
Vitamin B1 and Iron - contributes to concentration, low amounts have been linked to tiredness and lethargy.
Hopefully this makes you excited to try this and many other Jerusalem artichoke recipes during their short season!
You can find lots of ideas on how to cook with Jerusalem artichoke in my newsletter: https://felicityvincent.substack.com/
Video:
Cook along with this step-by-step video and learn how to make my roasted Jerusalem artichoke and aioli recipe:
Photos:
Comments