Taco with roasted jerusalem artichokes, creamy shallots and MIDSUMMER® Flagship.

Serves 6

Ingredients:

2 tbsp rapeseed oil

300 g jerusalem artichokes

Creamy shallots:

2 tbsp avocado oil

6 medium shallots

1 tbs apple cider vinegar

2 tbs cashew butter

100 ml apple cider

Green chillies

1 tbs nutritional yeast

seasalt to taste

Method:

• Pre-heat the oven to 200°C.

• Brush the Jerusalem artichokes clean, retaining as much of the skins as possible.

• Try using a hard toothbrush to get into all the nooks and crannies.

• If possible cut away the small knotted parts where there can be a lot of soil.

• Heat the oil in a frying pan (skillet) until it starts to smoke.

• Fry the Jerusalem artichokes until the skins are golden brown all over

• (approx 10–15 minutes).

• Transfer the artichokes to a baking tray lined with baking parchment and put in the oven for 15-20 minutes until they are soft.

• Fry the shallots in oil on low heat so that they soften, then add the vinegar.

• Continue stirring until the shallots have absorbed the vinegar.

• Mix in the cashew butter and apple cider, increase the heat and cook for another 5 minutes.

• Stir in the nutritional yeast and season with salt.

• Set aside to cool.

• Spread one tablespoon of the creamy shallots on each tortilla.

• Cut the artichokes in half and place on top of the shallots.

• Drizzle with some MIDSUMMER® Flagship.

• Serve with 6 tortillas, finely chopped green chillies and finely chopped chives

-Recipe by Martin Nordin