Hasselback Jerusalem Artichokes
10 Jerusalem Artichokes (soak in 2tbs vinegar and water to cover for at least an hour to improve digestion)
50g olive oil
Celtic salt
20g white miso
4 garlic cloves
250ml vegetable stock
Sprigs of thyme and rosemary
50g Shiitake or portobello mushrooms sliced
Set oven to 160deg. Cut the bottoms off the artichokes and cut into thin slices without cutting all the way through. Put them in a roasting tin, sliced-side up and push sliced mushrooms randomly between the slices.
Mix the oil, garlic, thyme, rosemary and miso and then pour over the artichokes. Add the stock and roast for 30 minutes.