Roasted Jerusalem Artichokes
Simple Roasted Jerusalem Artichokes
Jerusalem Artichokes are funny little things; not as commonly grown as they should be a shame as they are highly nutritious and delicious when simply roasted with fresh herbs. They do require a little bit of prep as more often than not they need a good scrub which is tricky given their texture. They also oxidise quickly so if you aren't using them immediately they will need to be placed in some lemon water so they don't go brown.
Top nutrition tip: They are a very important source of inulin which enhances the growth of beneficial bacteria in our systems.
450g (1lb) Jerusalem artichokes, well-scrubbed
2 tablespoons of good quality rapeseed or olive oil
Salt and freshly ground pepper
A few rosemary or thyme sprigs or another fresh herb of your choosing.
Preheat the oven to 220°C/425°F/Gas Mark 7.
Leave the artichokes whole or if they are large cut them in half lengthways. Toss them with the oil and season well with salt. Transfer to a roasting tin and bake for 20–30 minutes.
Test with the tip of a knife, they should be mostly tender but with a little resistance.
Sprinkle with thyme or rosemary sprigs, season with pepper and serve. Simple!
If you want to add another dimension they are great with roasted hazelnuts, garlic oil and some crumbled feta. Just a thought.