Turmeric-Ginger Baked Jerusalem Artichokes
Perfect alternative to potatoes, Jerusalem Artichokes add a nutty and sweet flavor to standard roasted side dishes.
I have only recently discovered Jerusalem artichokes. Also known as sunchockes, they are starchy tubers like potatoes and turnipc. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. They also make awsome veggie chips if sliced thin and dressed with salt, pepper and a drizzle of extra virgin olive oil.
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.
In this recipe I roasted them with a mix of spices, garlic and EVO. Great side dish to meat or even as an add-on to your salads 🙂
- 250 g Jerusalem Artichokes
- 1 tsp ground turmeric
- 1/2 tsp ground ginger
- 1 tbsp extra virgin olive oil
- 2 cloves garlic
- salt and ground pepper
Wash the tubers
and cut them into 1-1/2 to 2 cm pieces
Coat them with ground turmeric, ginger, chopped fresh rosemary, salt, pepper and extra virgin olive oil
Place them in a baking tray and cook in pre-heated oven at 180-200 until tender, about 25-30 min.
Remove from the oven and serve as you like 🙂