Roasted Jerusalem artichokes with roasted peppers and lemon aioli

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 594, total fat 58 G., saturated fats 8 G., proteins 2 G., carbohydrates 19 G., fiber 3 G., cholesterol 15 mg, sodium 506 mg, sugar 10 G.

This recipe was inspired by the Spanish appetizer patatas bravas, but instead of potatoes, you'll use Jerusalem artichokes. Deep-fry the pieces until crispy and serve them in a pool of roasted sweet pepper paste with a zesty garlic-lemon aioli.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Jerusalem artichoke

Neutral vegetable oil, for frying
2 red bell peppers
2 tbsp sherry vinegar
1 cup olive oil
450 g Jerusalem artichoke, cut into medium cubes

Aioli

200 g mayonnaise
4 cloves of garlic
Juice and zest of 3 lemons
Special equipment: charcoal grill, deep fryer

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat a charcoal grill to high heat. Heat oil in a deep fryer to 350°F (175°C).
Place the pepper directly on the hot coals and grill on all sides until blackened, about 5 minutes. Carefully remove the pepper from the grill and transfer to a heatproof bowl. Cover with plastic wrap and let steam for 10 minutes.

Remove the peppers from the bowl and place them on a clean work surface. Carefully remove the seeds and charred skin. Place the peppers in a food processor and pulse until smooth. Pour in the vinegar and olive oil.
Pour this mixture into a large, deep skillet and place over medium-high heat. Heat until the sauce begins to simmer, then remove from heat. Keep warm until ready to serve.
Meanwhile, place the Jerusalem artichokes in a deep fryer and fry until evenly golden brown, about 10 minutes. Transfer to a rack set over a baking sheet and sprinkle with salt.
Aioli:

Combine mayonnaise, garlic, lemon juice, and zest in a blender. Blend until smooth.
Spread the red pepper puree on the bottom of a serving dish. Top with the roasted Jerusalem artichokes and drizzle with aioli.