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.
Total Time
4hr
5.0
3 Ratings
Author: The Fit Mediterranean
Servings:
2
Ingredients
•
1 2/3
cups
Jerusalem Artichokes
, washed, cut
•
1
tsp
Ground Turmeric
•
as needed
Ground Ginger
•
1
Tbsp
Extra-Virgin Olive Oil
•
2
cloves
Garlic
•
to taste
Fresh Rosemary
, chopped
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Wash and cut the Jerusalem Artichokes (1 2/3 cups) into 1 1/2 to 2-centimeter pieces.
3.
Coat them with Ground Turmeric (1 tsp), Ground Ginger (as needed), Extra-Virgin Olive Oil (1 Tbsp), Garlic (2 cloves), Fresh Rosemary (to taste), Salt (to taste), and Ground Black Pepper (to taste).
4.
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.
5.
Remove from the oven and serve as you like.
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.
Nutrition Per Serving
CALORIES
155
FAT
7.0 g
PROTEIN
2.6 g
CARBS
22.8 g
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