When you buy Jerusalem artichokes, look for tubers without too many nubby bits, since it is hard to clean between them. Avoid buying anything that looks like the one in the lower picture. If you get the smooth long ones, cut them into long strips instead of rounds, they look prettier. The skin can be eaten, but if you find blemishes or dirt, you could peel those parts.
|Roasted Jerusalem Artichokes|
|Jerusalem Artichokes raw and roasted|
1 lb Jerusalem artichokes
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1 tablespoon chopped fresh rosemary
1 tablespoon thinly sliced garlic
A few grinds of freshly ground black pepper
- Preheat the oven to 450 degrees F. Preheat the baking sheet for 10 minutes once the oven temperature reaches 450.
- Soak the Jerusalem artichokes in cold water to loosen the dirt. Use a vegetable brush to clean out the dirt under running water. Slice them vertically if they have no nubby bits, otherwise slice into rounds about 1/4 inch thick.
- Mix the sliced Jerusalem artichokes with olive oil, rosemary, garlic, salt and pepper and place them in a single layer on the pre-heated baking sheet. Bake for 30 to 40 minutes. The roasted Jerusalem artichokes will not be as soft as roasted potatoes, but it will be soft. Enjoy!
Serves 3 to 4