Friday, January 29, 2010

Roasted Jerusalem Artichokes


So easy it barely needs a recipe - but so good it deserves a post on its own. Almost all root vegetables are brilliant when roasted (hey, almost all vegetables are), and this is no exception. They *are* hard to peel - they're very knobbly and uneven - but do it anyway because they payoff is great. It's a perfect side dish - we had this with the 40-clove garlic chicken.

Roasted Jerusalem Artichokes

(printable recipe)
Serves 4

1 kg Jerusalem Artichokes
2 tbsp olive oil
flaky sea salt

Peel the chokes and cut them into smaller pieces - halves if they're small, quartered lengthwise for larger. Place in an oven-proof dish and drizzle with olive oil. Sprinkle with a good pinch of sea salt and toss. Roast at 175°C for 30-40 minutes.

Recipe in Swedish:
Rostade jordärtskockor


gelliddewi said...

Thanks for reminding me of these - and as you say, they were wonderful with that sublimely rich Chicken dish with and garlic and cognac and wine ...

Smokey said...

Rummaging around the "net" and found your lovely spot on the web.

Your Roasted Jerusalem Artichokes sound great! Pic looks delicious as well.

I am going to try this recipe tomorrow...with some grilled grass fed patties. Will let you know how it goes.

Smokey said...

Okay, as promised, checking back in after cooking your Jerusalem artichoke recipe....Awesome! They went really well with the ground beef patties.

Great Recipe!!