Hasselback Jerusalem Artichokes with Salsa Verde

This hasselback Jerusalem artichokes recipe is easy, tasty and super vibrant with a green salsa verde sauce poured over the top. The acidity and freshness of the sauce works really well with the hearty Jerusalem artichokes – a must-try!


  • No Jerusalem artichokes? Use baby potatoes or parsnips. 
  • No pink peppercorns? Swap for black peppercorns. 
  • No red wine vinegar? Use lemon juice or apple cider vinegar. 
  • No capers? Use cornichons. 

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2


10 Jerusalem artichokes

2 Garlic cloves (crushed)

a pinch of Pink peppercorns

2 tbsp Olive oil

Sea salt 

For the salsa verde:

1 tbsp red wine vinegar

20 g Parsley

10 Mint leaves

2 tbsp Capers

1 Garlic clove

1 tsp Dijon mustard

3 tbsp extra virgin olive oil

Salt & pepper


  1. Scrub clean the jerusalem artichokes to remove any dirt. Put them in a small saucepan and cover with water, then add the crushed garlic cloves, peppercorns and a pinch of sea salt. Boil for 10-12 minutes, until just tender. You don't want to overcook them as they'll be roasted in the oven – this step just makes them easier to cut and saves on some roasting time.
  2. While they're cooking, make the salsa verde. Add all the ingredients to a food processor and blend until finely chopped, then season to with salt and pepper.
  3. Preheat the oven to 200C/180c fan/gas mark 6. Drain the Jerusalem artichokes and set aside for a few minutes, or until cool enough to handle. Then make hasselback cuts into each one (be careful not to cut the whole way through).  Top tip: Lay wooden spoons either side of the Jersualem artichoke – this will stop the knife cutting too deep.
  4. Place on a baking dish, drizzle with olive oil and season with salt. Roast for 20 minutes, or until golden and lightly crisp on the edges.
  5. Serve warm or cold with the salsa verde as a dip or drizzled over the top. Enjoy! 
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How to store

Allow the jerusalem artichokes to cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.

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