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Ingredients

Oven-roasted Jerusalem artichokes and La Ratte potatoes

• 1 kg (2 lbs) La Ratte potatoes, halved
• 450 g (1 lb) Jerusalem artichokes, halved
• 60 ml (1/4 cup) olive oil
• 125 ml (1/2 cup) fresh parsley, chopped
• 225 g (1/2 lb) Le Sœur Angèle, diced
• Salt and pepper

Roasted garlic demi-glace sauce

• 1 whole garlic bulb, halved
• 30 ml (2 tbsp.) olive oil
• 1 shallot, chopped
• 500 ml (2 cups) demi-glace sauce, home-made or store-bought
• 5 ml (1 tsp.) Dijon mustard
• 30 ml (2 tbsp.) butter, diced
• Salt and pepper

Preparation

Preheat oven to 400°F (200°C). Coat the Jerusalem artichokes and La Ratte potatoes with olive oil. Season with salt and pepper. Put in a baking dish and cook for 1 hour or until the vegetables are tender and golden. Set aside.

For the roasted garlic sauce: Coat the garlic in aluminum foil. Bake for 45 minutes or until the garlic is very tender. Set aside.

In a frying pan, sauté the shallot in olive oil over medium heat for 2 minutes, or until they are translucent. Add the demi-glace sauce. Press the roasted garlic into the sauce, and add the Dijon mustard. Continue baking for 10 minutes or until the sauce thickens. Add the butter while whipping. Season with salt and pepper. Set aside.

Before serving, place the Jerusalem artichokes and La Ratte potatoes in bowls, add parsley and top with Le Sœur Angèle and roasted garlic sauce. Serve hot.