Oven Roasted Jerusalem Artichokes
Jerusalem Artichokes, also called Sunchokes or Topinambour, are a nice change from your regular taters! Dare to try them today! (if you can gets your hands on ’em, that is!)
Jerusalem artichokes are very similar to potatoes, except they’re a tad chewier and sweeter and not quite as starchy, with a subtle nutty flavor that’s slightly reminiscent of artichokes, hence, their name…
Although they are called artichokes, they’re actually tubers — and very knobby ones at that! — that sort of look like ginger root, but actually belong to the daisy family. The rhizomes indeed produce the most beautiful yellow flowers in the Fall!
Their season is pretty short, though; they are typically harvested in the late months of the Fall, as it it said that tubers left in the ground past several frosts will be sweeter than those harvested sooner.
And since they do not store as well as potatoes, they’re usually not available for long! If you are lucky enough to stumble upon them at your local market, make sure to grab some! You’ll be happy you did!
As is pretty much always the case when using the oven, start by preheating it, to 400°F this time.
Now prep your Jerusalem artichokes. There’s no need to peel them really, but they do require a very thorough scrubbing with a good, stiff vegetable brush. Also, if you catch the odd eye or bruised part, you can totally remove them with a paring knife, just like you would when cleaning potatoes.
The topinambour’s skin is a bit stiffer than that of potatoes, though. If you are totally adamant on removing it, you can totally peel them, but you’ll need a great deal of patience. Sunchokes have A LOT of little knobs and crevices!
Cut the sunchokes into roughly 1″ pieces and place them in a large bowl.
Add the salt, pepper, onion and garlic powder as well as the olive oil and toss well so all the pieces get evenly coated.
Place the artichokes on a large roasting pan — preferably a dark colored one — and arrange them so the pieces are cut side down and do come in contact with one another. Air needs to be able to circulate freely around them.
Roast the artichokes for 20 to 25 minutes, then flip them with a spatula and return them to the oven for another 5-10 minutes, or until they are soft and golden brown.
Remove the roasted Jerusalem artichokes from the oven, garnish with a little bit of chopped parsley and serve without delay!
Just like potatoes, these babies are better enjoyed fresh out of the oven!
Oven Roasted Jerusalem Artichokes
Ingredients
- 1.5 lb Jerusalem artichokes
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 tbsp chopped parsley
Instructions
- Preheat your oven to 400°F.
- Brush the Jerusalem artichokes under cold water, removing any eventual dirt from crevices and knobs; if applicable, trim off any “eyes” or bruised parts with a paring knife, like you would with potatoes.
- Cut the sunchokes into roughly 1″ pieces and place them in a large bowl.
- Add the salt, pepper, onion and garlic powder as well as the olive oil and toss well so all the pieces get evenly coated.
- Place the artichokes on a large roasting pan, preferably a dark colored one, and arrange them so the pieces are cut side down and do come in contact with one another. Air needs to be able to circulate around them.
- Roast the artichokes for 20-25 minutes, the flip them with a spatula and return to the oven for another 5-10 minutes, or until they are soft and golden brown.
- Remove from the oven, garnish with chopped parsley and serve without delay!
Notes
Nutrition
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