Sunday, October 30, 2011

Baby Zucchini with Harissa, Olives and Feta

This is an adaptation of Gabrielle Hamilton's recipe (of Prune fame) called Tunisian zucchini with feta and olives which she created during her Iron Chef battle with Bobby Flay where the secret ingredient was zucchini.

Her recipe is published in the Canal House cookbook Vol 1 by her sister Melissa. I have adapted the same using baby zucchini. They are lightly steamed and dressed in a mixture of tangy lemon juice, fragrant olive oil and spicy harissa. Then they are tossed with some sharp kalamata olives and salty feta cheese. The combination is simply delicious. A non-zucchini loving person can also start to love zucchini if given this dish. It is one of the best zucchini dishes that I have ever eaten. I have mentioned the changes that I made to the original, in the recipe below.


Baby zucchini with harissa, olives and feta

1/4 teaspoon cumin powder (original recipe had caraway seeds or a combination of fennel and cumin seeds)
1 clove of garlic, grated
1/4 teaspoon kosher salt
Juice of 1/2 lemon (original had 1 lemon)
1/2 teaspoon harissa paste (original recipe had 2 tablespoons harissa paste)
1 1/2 tablespoon good quality extra virgin olive oil (original had 6 tablespoons, plus a bit more for drizzling at the end)
8 oz baby zucchini, sliced down the middle lengthwise (original had 4 zucchini, sliced into thick rounds)
6 pitted kalamata olives, roughly chopped (original had handful cured olives, a combination of oily and briny ones is nice, pitted)
1/3 cup crumbled feta (original had 1/2 cup coarsely crumbled feta)
Original had small handful parsley leaves, chopped (I skipped this)
Rind of a quarter of a preserved lemon, chopped (I skipped this)

  1. Mix the ground cumin, lemon juice, harissa, grated garlic, salt and olive oil in a serving bowl. Whisk to combine into a dressing.  
  2. Fit a vegetable steamer in a 10 inch pot with enough water so as not to touch the steamer. Cover the pot and bring the water to a boil an inch water and bring to a boil. Remove the cover and place the zucchini on the steamer and cover and cook for 5 minutes till just tender. 
  3. Add the zucchini to the serving bowl and gently toss with the vinaigrette while they are still warm. 
  4. Add the crumbled feta and olives to the zucchini and mix lightly. Serve immediately with some warm crusty bread to mop up the sauce.
Serves 2 to 3

Note:
If you are in New York, my favorite brands of Harissa are from Taim and Le Pain Quotidien (this has many locations worldwide). 

Stir fried spinach and potatoes

The combination of spinach and potatoes is very common in North Indian homes. My first recollection of this dish is when we went to Kanha National park many many years back with a few families and we had a cook make meals for the entire lot of us - about 16 to 20 in number and he was making this dish for one of the meals. The lemony smell of coriander powder coating the crispy potatoes wafted through the air and everyone's mouth was watering, since we were all hungry from the early morning outing of hoping to spot a tiger.

There are many variations of this recipe - most have garlic, ginger, onions, and tomatoes. This version was learnt by my mom from the family that we went on the holiday with and  they were from the state of Uttar Pradesh in India, where they make a lot of dry 'subzi's' [vegetables] with a few powdered spices and eat it with some other gravy dish typically a lentil and some 'phulkas' [tortilla's]. This subzi is mildly spiced with coriander powder, dry mango powder and a hint of cayenne. Kids will like this dish as well, since it is not spicy.

Stir fried spinach and potatoes with mild spices
2 bunches fresh organic spinach about 1 1/4 lb
8 oz yukon gold potatoes (or any non-crumbly potato)
1 tablespoon canola oil
1/2 teaspoon cumin seeds
2 teaspoons coriander powder
1/4 teaspoon cayenne or to taste
3/4 teaspoon turmeric powder
1 teaspoon kosher salt
1/2 teaspoon dry mango powder
  1. Peel and cut the potato into 1/4 inch pieces. Wash the spinach, dry and cut into ribbons.
  2. Heat a large heavy bottomed non-stick skillet with canola oil over medium high heat. Add the cumin seeds when the oil is hot. Once the seeds start to pop, reduce the heat and add the potatoes. Raise the heat to medium and cook for 4 to 5 minutes uncovered till the potatoes are brown. Cover and cook for another 5 minutes till the potatoes are almost cooked. [They will continue to cook with the spinach.]
  3. Now add the salt, coriander powder, cayenne, and turmeric powder and mix well. Add the chopped spinach as much as the pan can hold at a time and mix with the potatoes, till all the spinach is mixed in. Cover and cook over medium high heat till the potato is completely cooked. Remove the cover and add the dry mango powder.  Mix well and continue to cook till the mixture is dry.
  4. Serve with warm pita's, or naan and a lentil curry.
Serves 3

Saturday, October 29, 2011

Roasted romanesco cauliflower with thyme and pine nuts

Romanesco cauliflower is one of the most beautiful vegetables that I have seen. It is also called romanesco broccoli or calabrese romanesco in Italian recipes. It is lime green in color with florets which look like minarets. It is part of the cauliflower family but more tender and has a sweet and nutty taste. If you love cauliflower or broccoli you will definitely love this one even more, thanks to its milder flavor.

Roasting is my most favorite way to cook cauliflower and that's what I did with the Romanesco cauliflower as well. I tossed the florets with olive oil and a good bit of fresh thyme and garlic and then once roasted I mixed in toasted pine nuts and some freshly grated parmesan cheese. The combination was divine - my entire family wanted more even though I had roasted a whole head of it. The addition of the pine nuts gives the dish some richness and the parmesan rounds it off with its salty crunch.

Roasted Romanesco cauliflower with thyme and pine nuts
1 medium head about 1.5 lbs romanesco cauliflower
1 tablespoon finely minced fresh thyme
1 tablespoon finely minced fresh garlic
1 teaspoon kosher salt
2 tablespoons or more extra virgin olive oil
Generous grinds of fresh black pepper
1/4 cup toasted pine nuts
1/4 cup shredded Parmesan cheese

  1. Preheat the oven to 450 F. 
  2. Cut the cauliflower into small florets trying to retain their minaret shape.
  3. Toss the cauliflower with the olive oil, salt, pepper, thyme and garlic and place them in a single layer on a roasting pan. Cook for 20 minutes. Toss once again and put it back in the oven for another 10 minutes to get those nice brown tips.
  4. Remove to a serving bowl and mix well with the cheese and pine nuts before serving.
Serves 3 people or very greedy 2.

Monday, October 24, 2011

Roasted butternut squash and arugula salad

Fall is officially here and the farmers market has loads of squash. And this is the first of my butternut squash recipes. One of my favorite things to do with butternut squash is to roast it with spices and add it to a salad or a pasta.

This recipe is for a salad. I add arugula and pecans and it is a salad fit for company. In fact a friend of mine was visiting and I made it for her and she loved it. The pepperiness of arugula is a good counterpoint to the sweetness of the butternut squash and the nuts add a nice crunch to every bite. Goat cheese or feta cheese is a good tangy addition to the salad as well. [I did not add it since there was cheese in another dish that I had made that day.] Dressed with a good quality balsamic vinegar keeps the sweet theme going.


Roasted butternut squash and arugula salad

Grilled Tofu with Scallion relish

Tofu is a great protein for vegetarians, but on its own it has no taste. We eat a lot of it cooked in a sauce of some kind or the other, but grilled with a dab of relish is great too. I had eaten a version of  this dish in a Japanese restaurant which used silken tofu (fresh of course), sprinkled with chopped relish ingredients and dressed with hot sesame oil.

Since I did not have access to fresh tofu, I decided to try it with firm tofu and instead of a chopped relish, I decided to create a spreadable relish. I add sesame seeds to the relish to give it a slight crunch and it helps to bind the ingredients together. The tiny bit of heat from the Jalapeno give the relish another dimension of heat that differs from that of the ginger. If  you like tangy sauce, you could increase the amount of rice vinegar in the relish by 1/4 to 1/2 teaspoon.

Grilled Tofu with Scallion Relish

1 14 oz container of firm organic tofu, drained and cut into 1/4 inch slices
1 tablespoon canola oil
Kosher salt
Nanami togarashi (Japanese chili pepper) for sprinkling

For the relish
1/2 cup chopped scallions (green and white parts - about 2 skinny scallions)
1/8 cup sesame seeds
1 teaspoon minced garlic
3/4 teaspoon chopped fresh ginger
1/2 teaspoon minced jalapeno, seeds and flesh
1 tablespoon low sodium soy sauce
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
1 tsp honey
1/4 tsp kosher salt

1. Preheat a grill pan over medium high heat. Spray some canola oil to prevent the tofu from sticking.

2. To make the relish, combine all the ingredients in a food processor and process till it is a coarse paste.

3.  Pat the tofu slabs dry with a paper towel. Brush the tofu on both sides with canola oil, sprinkle with salt and the chili pepper. Grill for about 2 minutes one each side.

4. Serve hot with the relish.

Serves 2 to 3

Wednesday, October 19, 2011

Couscous and Lentil Pilaf

My love for French green lentils continues. This time it is being paired with couscous for a warm pilaf, spiced with a couple of my favorite spices - fennel and cumin. There is a hint of heat from the chili flakes and richness from the beautifully caramelized onions. I could eat it just by itself, but it would be a wonderful accompaniment for some roasted root vegetables for the meat lover some grilled lamb chops.

Couscous and French green lentil pilaf

1 cup couscous (preferably a good quality couscous like Bob's Red Mill brand)
1/2 cup French green lentils or puy lentils
1 1/2 cups red onions, thinly sliced
1/4 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 tablespoon fresh red chili, sliced
1/4 teaspoon red chili flakes
1 1/2 tablespoon olive oil
1 teaspoon kosher salt
  1. Place the lentils and 1/2 teaspoon salt in a saucepan and add enough water so that it is about 2 inches above the lentils. Bring it to a boil and reduce the heat to a simmer - it takes about 35 minutes to cook. Drain and set aside. 
  2. Heat a 10 inch heavy bottomed skillet with olive oil over medium high heat. Add the cumin, fennel and chili flakes and saute for 30 seconds. Add the sliced onion and saute the onion for 7 minutes till the onions are a deep golden brown. Add the fresh red chili and the cooked green lentils and cook for a couple of minutes to meld all the flavors together. Remove from the heat.
  3. In the meantime keep a kettle of boiling water ready for the couscous. Add 1 cup boiling water to the lentil and onion mixture and stir in the 1/2 teaspoon salt and couscous slowly. Cover and let it stand for 10 minutes. Remove the cover and fluff up the mixture with a fork and serve.
Serves 3 to 4.

Note: This recipe is being submitted for Veggie Platters legume affair  and the list of hosts for this event are on Susan's blog. 


Cauliflower with potatoes and peas

Cauliflower with potatoes and peas is a very traditional combination in every North Indian home. Mine is a variation of the same - stir fried with 'Mom's masala' - a combination of spices which my mom makes and I haven't eaten one like it, it is a familiar taste of home.
This dish is very versatile - as part of an Indian meal comprising of a lentil dish and rice or chapati, as a filling for quesadillas, as a panini filling, in a wrap with some sweet onion, shredded lettuce and thinly sliced tomatoes without seeds, or as a side with a piece of grilled fish or chicken.


Stir fried cauliflower with potatoes and peas

1 lb cauliflower florets
8 oz yukon gold potatoes
1 cup frozen green peas, thawed
1 teaspoon cumin seeds
1 teaspoon kosher salt
1/2 teaspoon sugar
2 teaspoons 'Mom's masala' (recipe follows)
1/2 teaspoon turmeric powder
2 tablespoons canola oil
  1. Cut the cauliflower florets into 1/2 inch pieces trying to maintain them as little florets as much as possible. Peel the potatoes and cut them into 1/4 inch pieces. (If the vegetables are cut small they will cook faster.)
  2. Heat a large non-stick skillet with canola oil over medium high heat. When the oil is hot, add the cumin seeds and let them pop. Add the potatoes and saute for 3 to 4 minutes till they are brown at the edges. Add the cauliflower and 1/2 teaspoon kosher salt, and turmeric and cook for another 3 to 4 minutes. Now cover the pan and cook over medium heat for 5 minutes, tossing once in between. Add another 1/2 teaspoon kosher salt and continue to cover and cook for another 5 minutes over medium heat, till the potatoes are soft and the cauliflower is cooked. Remove the cover and add the green peas, 'Mom's masala' and sugar and toss well. Cook for a couple of minutes. Remove to a serving bowl and serve.
Serves 4

Mom's Masala
2 tablespoon + 1 teaspoon cumin seeds
3 tablespoon coriander seeds
11 pods of green cardamom
1/2 tablespoon cloves
2 inch stick of cinnamon
1 1/2 teaspoon black pepper


  1. Heat a small heavy bottomed skillet over medium heat. Add the cumin seeds and roast till they start to crackle and give off their smoky aroma. Be careful not to burn the spices as there is a fine line between being roasted and burnt. It is better to roast a little less than having burnt spices. Remove the cumin to the spice grinder and do the same with the coriander seeds.
  2. The cardamom, cloves and cinnamon can be roasted for about a minute and the black pepper separately for about a minute as well.
  3. Grind them altogether to a powder - it need not be very fine. 
Makes a scant 1/2 cup. Can be refrigerated for prolonged shelf life.

Note - 1: I find the Cuisinart spice grinder works best, since it has a detachable bowl. Coffee grinders can work as well, but you will need a separate one for coffee and spices.

Note - 2: You can use the same recipe to cook with just potatoes, or just cauliflower or a combination of potatoes and green beans. They are all delicious. Also, you can use this 'masala' as a substitute where a recipe calls for garam masala. 

Sunday, October 16, 2011

Zucchini and black bean quesadilla

As I mentioned earlier on my blog, quesadillas are great for vegetarian Mexican dinners. They can be filled with various things. Today's filling is humble zucchini and black beans. The farmers markets still have tender zucchini which is essential for this dish since the large ones have seeds and as a result too much moisture. The moisture makes the quesadilla soggy. I added some taco seasoning to the zucchini and the beans and it took the filling to a new level. Paired with some guacamole and tomato salsa it is a quick dinner option.


Zucchini and Black bean quesadilla
Click picture to enlarge
1 large white onion, finely chopped
1 large clove of garlic, finely minced
3/4 lb tender zucchini
1/2 a 14 oz can of cooked black beans, drained (I use the Trader Joes brand of organic beans)
1 1/2 tablespoon canola oil
1/4 teaspoon kosher salt
1 teaspoon taco seasoning mix (I use the Trader Joes brand)
Four, 10" Multigrain Mission Wraps 
Grated Mexican cheese like Queso Fresco (amount depends on how "cheesy" you like your quesadillas)
4 tablespoon finely minced cilantro leaves (optional)


 Trim the zucchini and cut them into matchsticks i.e. first slice them thinly and then stack a few slices at a time and cut them into matchsticks. Or you could take the easy way out like me and use a mandoline with the julienne attachment. Cutting the zucchini this way prevents them from becoming mushy when you cook it.


Zucchini and black bean filling
Heat a large non-stick skillet with canola oil over medium high heat. Add the chopped onions and cook for 2 minutes. Now add the minced garlic and continue to cook for another 3 minutes till the onions are light brown at the edges. Add the zucchini and 1/4 teaspoon salt and mix well. Cook for about 4 minutes till the zucchini begins to soften. Add the 1/2 can of beans and the taco seasoning mix. Mix well and cook for a minute till the flavors have melded together. Set aside to cool.

Assembling the quesadilla

Heat a large griddle over medium heat. Place a wrap on the pan. Place enough filling to cover the bottom half of the wrap. Sprinkle grated cheese on top and a tablespoon of cilantro if using. Cover with the other half of the wrap and press with a pannini press or something heavy to get the quesadilla to stick. Flip when one side is light brown. Cook for a minute on the other side. Cut into wedges and serve with guacamole.
Makes 4 large quesadillas.

Monday, October 10, 2011

Asparagus with sun-dried tomatoes

Asparagus cooked with sundried tomatoes is an unusual combination, but it works. It came about as a result of being bored with the usual - asparagus cooked with garlic and butter, or roasted asparagus, which are very good too.

Lightly braising the asparagus with the sun-dried tomatoes creates a tangy sauce and the basil gives it added freshness. We ate it as a side, but it would be great tossed with pasta or over a soft polenta.



Asparagus with sundried tomatoes

One bunch large asparagus spears (about a lb)
1/3 cup sun-dried tomatoes (not in oil) [I used the ones from Trader Joes - they are sweet and tangy]
1 teaspoon minced garlic
1 tablespoon extra virgin olive oil
1/3 cup chopped fresh basil leaves
1/2 teaspoon kosher salt
1/4 teaspoon chili flakes
1/4 cup water
  1. Trim the asparagus by removing the woody ends and cut them into 2 inch pieces. 
  2. Chop the sundried tomatoes into thin slivers.
  3. Heat a 10 inch skillet with olive oil. Add the minced garlic and chili flakes and saute for 30 seconds till the garlic is aromatic but not burnt. Add the asparagus and cook for another minute. Now add the slivered sun-dried tomatoes and mix well. Add water and bring the mixture to a boil. Reduce the heat to simmer - add salt and cook covered for 5 to 7 minutes till the asparagus is cooked and the sun-dried tomatoes have re-hydrated. The sauce should not be watery. If it is, then remove the cover and cook over high heat for a couple of more minutes. Add the fresh basil leaves - toss and serve.
Serves 3

Friday, October 7, 2011

Potato Rosti

Rosti is the Swiss version of a hash brown. I first had it at Movenpick - the Swiss icecream maker which has a restaurant in Singapore. They make them thick and truly crispy, flavored with only salt and pepper - the key is parboiled potatoes and lots of oil or butter. I make a low fat version of the same with raw potatoes and olive oil.  I also like to add some aromatics to give it some additional flavor.


Potato Rosti

1 large russet potato
2 tablespoon sliced green onions - green parts only
1/2 large clove of garlic, grated or pureed
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1 tablespoon extra virgin olive oil

Equipment: 10 inch heavy non-stick skillet

  1. Heat the skillet over medium high heat with olive oil. In the meantime, peel the potato and grate it using the large holes of a box grater or a food processor. [Make sure the potato is dry before grating it.] Dry the grated potato with kitchen towels to get out the excess water. Bounty works well. Or you can use a potato ricer.
  2. Mix the grated potato with salt, sliced green onions, grated garlic, chopped thyme and salt. Pat it onto the heated skillet so as to fill the entire skillet evenly. Cook for about 5 to 7 minutes till the underside is a golden brown. Flip using a large rectangular spatula to brown the other side. Cook for another 5 to 7 minutes. Slide out of the pan and serve. 
Serves 1


Raita in India, Tzatziki in Greece, Cacik in Turkey

In India we eat a lot of yogurt with our meals for its great cooling effect and for its benefits from the good bacteria. A raita is mostly eaten with a rice dish - like a biryani or pilaf in the north and in the south it is called pachadi eaten with flavored rice like lemon rice, tomato rice etc. It is a mixture of yogurt with some vegetables, and spices and sometimes herbs.

Here are a couple of variations of  raita which is delicious just by itself - with an Indian meal or with some grilled fish. The first is a basic cucumber raita, dressed up with frizzled ginger and cilantro. The frizzled ginger gives it that added zing.
The second one is raita with black eyed peas and fresh tomatoes. Try these with the mixed vegetable pilaf.

Cucumber Raita with frizzled ginger

Cucumber raita with frizzled ginger
2 Persian cucumbers, grated ( I like this variety because it is seedless and they do not have to be peeled)
2 cups plain yogurt (home made low fat yogurt if possible)
2 tablespoons fresh ginger, peeled and cut into matchsticks
2 tablespoon canola oil
1/2 teaspoon kosher salt
1 teaspoon toasted cumin powder (First toast the cumin and then grind using a spice grinder)
2 tablespoon chopped fresh cilantro

  1. Heat a small saucepan with canola oil. Saute the ginger sticks till they are brown and crisp. Remove with a slotted spoon and place on a kitchen towel to drain off the excess oil. 
  2. Whisk the yogurt with the grated cucumber in a serving bowl. Mix in the salt and the toasted cumin powder. Garnish with the fried ginger and cilantro.


Raita with black eyed peas and tomato

1/2 cup dried black eyed peas
2 cups plain yogurt
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 cup chopped vine ripened tomato, without the seeds

  1. Soak the black eyed peas in hot water for 4 to 6 hours. Or you could soak it with cool water overnight.
  2. Drain the water and top it with fresh water about 2 inches above the peas. Add 1/2 teaspoon salt and bring the mixture to a boil. Cook for 30 to 40 minutes till the beans are soft but not mushy. Drain and cool.
  3. Whisk the yogurt with 1/2 teaspoon salt in a serving bowl. Mix in the cooled black eyed peas and chopped tomato. Lightly stir in the cayenne pepper and serve.
Serving suggestion: Serve with Mixed Vegetable Pilaf

Thursday, October 6, 2011

Mixed vegetable pilaf with Shahjeera

Pilaf is common to many cuisines. A typical pilaf consists of aromatics and vegetables, sauteed in some fat and then the rice is mixed in with water. You bring the mixture to a boil and then simmer till done. When I make pilaf's with onions, especially red onions, the pilaf turns a dark brown due to the browned onions. So, this time I decided to saute the onions separately and use the remaining oil from the sauteed onions, to cook the pilaf. Once done, I mix in the sauteed onions at the end. I achieved in making a not so brown pilaf and also since the onions were not cooked in with the pilaf, they had their crispy texture intact. I also added shahjeera - the royal spice, which I had mentioned in an earlier post with paneer  - it adds a beautiful fragrance to the pilaf.


Mixed Vegetable Pilaf

1 1/2 cup Basmati Rice (I like the Tilda brand)
2 cups mixed vegetables (corn, peas, and carrots) I used the Cascadian farm frozen bags, thawed and drained off the excess water
2 cups chopped red onion
3 tablespoon canola oil
1/2 teaspoon shahjeera (also known as black cumin seeds - should not be mixed up with nigella seeds or kalonji)
1 black cardamom, cracked to expose the seeds (it has a stronger fragrance than green cardamoms)
1 teaspoon kosher salt
2 1/2 cups room temperature water (If the water is cold, it will take a long time to boil and the rice will become soft)
  1. Heat a heavy bottomed saucepan or dutch oven with a tight fitting lid, with 3 tablespoons canola oil. Add the chopped onions and saute over medium high heat till the onions are brown and crisp. [If you are not averse to deep frying, you could also deep fry these onions and use a tablespoon of the onion flavored oil to cook the pilaf.] Remove the onions with a slotted spoon and set aside on a kitchen towel to drain off the excess oil.
  2. Heat the remaining oil and add the shahjeera and the black cardamom and saute for 30 seconds. Then add the rice and mix till all the grains are coated with the oil. Add the vegetables and salt and toss well. Add the water and bring the mixture to a boil. Then cover the pan and simmer for 12 minutes. Let the rice rest for 10 minutes. Remove the lid, add the sauteed onions and fluff the rice with a fork. Serve with a raita.
Serves 4

Roasted Jerusalem Artichokes

Jerusalem artichokes are also known as sunchokes and they are a species of sunflower. The flowers look like sunflowers but the roots are edible tubers. I found them for the first time in the neighborhood farmers market and had to try them out. They look just like ginger but taste like potato when raw. When roasted they have a nutty sweet flavor. They are great substitute for potatoes and very easy to cook.

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
Note: You can click on the picture to get a close up of the raw tuber.

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

  1. Preheat the oven to 450 degrees F. Preheat the baking sheet for 10 minutes once the oven temperature reaches 450.
  2. 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.
  3. 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