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Skordalia with roasted Jerusalem artichokes
Fruit and vegetables
400g/14oz
potatoes
, peeled and roughly chopped
8
garlic
cloves, peeled
1
lemon
, juice only
6
Jerusalem artichokes
, scrubbed and quartered
2 sticks
rosemary
2 tbsp chopped
parsley
, to garnish
8
garlic
cloves, peeled
Cooking ingredients
150ml/5fl oz
olive oil
3–4 tbsp
white wine vinegar
salt and
white pepper
glug
olive oil
150g/5½oz
caster sugar
½ tsp cracked
black pepper
splash
sherry vinegar
Dairy, eggs and chilled
300ml/10fl oz
double cream
1 poached
egg
, to garnish
Other
8 garlic cloves
Back to recipe
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