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

Serves 6

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


  • 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
Category: Tag: