This recipe for Jerusalem artichokes is a super-easy way to cook these vegetables if you've never tried them before. They are 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.
Ingredients
- 1 pound Jerusalem artichokes , sunchokes
- 0.75 cups olive oil
- 2 tablespoons dried thyme
- 1 tablespoon minced garlic
- sea salt to taste
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
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2
Scrub artichoke tubers and cut out eyes.
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3
Cut tubers into 1-inch pieces.
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4
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.
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5
Roast in the preheated oven until tender, 35 to 45 minutes.
Nutrition Facts
Per serving
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