Author Topic: Roasted Jerusalem Artichokes  (Read 659 times)

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Offline Little Feather

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Roasted Jerusalem Artichokes
« Reply #1 on: November 16, 2015, 08:57:55 AM »

"This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. 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. Enjoy!"

    1 pound Jerusalem artichokes (sunchokes)
    3 TBS olive oil
    2 tablespoons dried thyme
    1 tablespoon minced garlic
    sea salt to taste


    Preheat oven to 350 degrees F (175 degrees C). (Can also be sauteed on stove)
    Scrub Jerusalem artichoke tubers. 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 Jerusalem artichokes are tender, 35 to 45 minutes.

Jerusalem artichokes are available for sale at farmer's markets.  If you prefer to order on-line they are available here:

« Last Edit: December 13, 2016, 03:31:27 AM by Little Feather »