Turmeric-Ginger Baked Jerusalem Artichokes

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 πŸ™‚


  • 250 g Jerusalem Artichokes
  • 1 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic
  • rosemary
  • 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 πŸ™‚



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.