Saturday, February 25, 2012

Smashed Roasted Jerusalem Artichokes

I've become quite fond of Jerusalem artichokes (or sunchokes) after receiving the first set from the CSA box. These odd looking vegetables look almost like ginger, but are closer to potatoes, with a nutty and almost sweet flavour. This simple preparation highlights the great taste of the chokes.

Smashed Roasted Jerusalem Artichokes (from Gourmet Today)

500g small to medium Jerusalem artichokes, scrubbed
2 tbsp olive oil

1. Preheat oven to 425F.
2. Toss sunchokes with oil, 3/4 tsp salt, and 1/2 tsp pepper on large baking sheet. Spread in single layer.
3. Roast, turning occasionally until just tender, 30 minutes.
4. Flatten with a large heavy spatula and continue roasting, turning once until well-browned, 15 minutes.

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