Roasted Jerusalem Artichokes
Jerusalem artichoke is not actually an artichoke, but a type of sunflower with a brown tuber that resembles ginger. The white flesh is nutty, sweet and crunchy and a good source of iron. Contrary to what the name suggests, this vegetable has nothing to do with Jerusalem, but is derived from the Italian word for sunflower, girasole. Jerusalem artichokes can be eaten raw or cooked. When cooked, the vegetable has a creamy texture and can be used like potatoes. Rich in dietary fibre, vitamins of the B group, vitamins C and D and biotin. The vegetable is also rich in trace elements, potassium. All round this is an underrated and underused vegetable in the aussie household and we hope to allow ease to obtain and build your confidence to use these incredible veggies more often. This is such an easy dish and we hope you all give it a try.
Ingredients
- 1KG Jerusalem Artichokes (sunchokes)
- ¾ cup olive oil
- 2 tablespoons dried thyme
- 1 tablespoon minced garlic
- sea salt to taste
Method
- Preheat the oven to 350 degrees F (175 degrees C).
- Scrub artichoke tubers and cut out eyes.
- Cut tubers into 1-inch pieces
- Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
- Roast in the preheated oven until tender, 35 to 45 minutes.
- Serve hot, with a squeeze of lemon and any extra olive oil dressing you might have. Enjoy!