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RECIPE
7 INGREDIENTS5 STEPS4HR

Turmeric Ginger Baked Jerusalem Artichokes

5.0
3 Ratings
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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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.

4HR

Total Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
1 2/3 cups
Jerusalem Artichokes , washed, cut
1 Tbsp
Extra-Virgin Olive Oil
2 cloves
to taste
Fresh Rosemary , chopped
to taste
Salt and Pepper
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Nutrition Per Serving
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CALORIES
165
FAT
7.0 g
PROTEIN
3.1 g
CARBS
25.1 g

Author's Notes

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.

Directions

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Step 1
Preheat oven to 360 degrees F (180 degrees C).
Step 2
Wash and cut the Jerusalem Artichoke (250 gram) into 1 1/2 to 2-centimeter pieces.
Step 3
Coat them with Ground Turmeric (1 teaspoon), Ground Ginger (1/2 teaspoon), Extra-Virgin Olive Oil (1 tablespoon), Garlic (2 clove), Fresh Rosemary (to taste), and Salt and Pepper (to taste).
Step 4
Place them in a baking tray and cook in preheated oven at 360-400 degrees F (180-200 degrees C) until tender, about 25-30 minutes.
Step 5
Remove from the oven and serve as you like.

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Nutrition Per Serving
Calories
165
% Daily Value*
Fat
7.0 g
9%
Saturated Fat
1.0 g
5%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
25.1 g
9%
Fiber
2.4 g
9%
Sugars
12.1 g
--
Protein
3.1 g
6%
Sodium
6.6 mg
0%
Vitamin D
--
--
Calcium
32.4 mg
2%
Iron
5.0 mg
28%
Potassium
591.5 mg
13%
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