Roasted Jerusalem Artichokes are a rustic, comforting side dish with a delicate nutty and slightly sweet flavor. Roasting brings out their natural caramelized notes while keeping the inside tender and creamy. This simple preparation makes them an excellent alternative to potatoes and a versatile accompaniment to meat, fish, or vegetarian dishes.
Roasted Jerusalem Artichokes
Print RecipeIngredients
- 3 Piece Jerusalem artichokes
- 1 Peck White pepper
- 3 Peck Salt
- 2 Piece Garlic cloves
- 1 Tea spoon (tsp) Vinegar
- 1 Piece Bay leave
- 2 Table spoon (tbsp) Parsley
- 1 Table spoon (tbsp) Oil
Instructions
Jerusalem artichokes (sunchokes) are rarely used but healthy vegetable. The taste is garlicky and mushroomy and little bit intensive. You can vary the spices which fit to A Jerusalem artichoke like thyme, butter, bacon, bay, cream, breadcrumbs, cheese and smoked foods. Here I used bay, garlic and parsley and received a perfect vegetarian meal.
Peel (scratch) the Jerusalem artichokes, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides (5 minutes) then add a few bay leaves, finely sliced garlic, a splash of vinegar, some salt and pepper, and place a lid on top. A!er about 20 minutes they will have so!ened up nicely (check it with a knife) and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices then plow with chopped parsley and serve straight away. This roasted jerusalem artichoke goes well with both meat and fish and best to serve warm.
