Roasted Jerusalem Artichokes (aka Sunchokes)
This recipe, found on allrecipes.com is an easy way to cook these vegetables. 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.
1 pound Jerusalem artichokes (sunchokes)
¼ cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Scrub Jerusalem artichoke tubers and cut out eyes. 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.