Jerusalem Artichokes with Tarragon Mayo
Cook Time 1 hour
1kg Jerusalem artichokes
2L cooking oil
500ml cooking oil
1 bunch tarragon
1 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tsp white sugar
Salt to taste
6-8 cloves black garlic, sliced
2 tbsp hazelnuts, toasted and chopped
Preheat the oven to 180°C.
Take half of the artichokes and chop them into approximately 2cm pieces. Dress in oil and salt and roast in the oven until tender at 180°C, approximately 40 minutes.
Take the second half of the artichokes and slice thinly on a mandolin. Heat 2L of cooking oil to 180°C in a large pot and fry the artichokes until golden. Transfer onto paper towel and season with salt.
In a blender, blitz the oil with the tarragon and set aside. In a food processor, blitz 2 whole eggs with the vinegar, mustard and sugar. Slowly pour in the tarragon oil to emulsify into a mayo. Season to taste.
Place the roasted artichokes on a plate. Garnish with black garlic, hazelnuts and artichoke chips. Serve with tarragon mayo on side.