Perfect alternative to potatoes, Jerusalem Artichokes add a nutty and sweet flavor to standard roasted side dishes. Also known as sunchockes, they are starchy tubers like potatoes and turnipc. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet.
Author: The Fit Mediterranean
, washed, cut
Extra-Virgin Olive Oil
Ground Black Pepper
Preheat oven to 350 degrees F (180 degrees C).
Wash and cut the
Jerusalem Artichokes (1 2/3 cups)
into 1 1/2 to 2-centimeter pieces.
Coat them with
Ground Turmeric (1 tsp)
Ground Ginger (1/2 tsp)
Extra-Virgin Olive Oil (1 Tbsp)
Garlic (2 cloves)
Fresh Rosemary (to taste)
Salt (to taste)
Ground Black Pepper (to taste)
Place them in a baking tray and cook in preheated oven at 350-400 degrees F (180-200 degrees C) until tender, about 25-30 minutes.
Remove from the oven and serve as you like.
Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge’s vegetable bin, wrapped loosely in a paper towel.
Nutrition Per Serving
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