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1 Comment The Jerusalem artichoke is typically one of those vegetables that you cannot find everywhere and that is not so well know. And that is really a shame as this delicious vegetable – also called sunchokes – can be quite easy to use in soups or as in this roasted jerusalem artichokes recipe. I love the nutty flavour of this little root vegetable. It also has a natural sweetness comparable to things like parsnip.
Roasted Jerusalem artichoke recipe from the oven
I love Jerusalem artichokes. I think it’s also a great alternative to roasted potatoes if you’re looking to mix things up a bit.
The great thing about Jerusalem artichokes is that you don’t have to peel them. Just give them a good scrub with a little brush to remove excess dirt under running water and cut them into pieces. Some tubers are very large and some are so small that you hardly need to cut them at all, but you’ll see. The outer skin of Jerusalem artichokes is edible. Remove only the hard or dried ends. If you do want to peel them you have to know that they discolor quite rapidly. A little bit of lemon juice in cold water will help with that, but since they brown in the oven anyway, I am not that bothered about it.
Next, put the Jerusalem artichoke in a large roasting tray and mix it with a little olive oil, sea salt and black pepper. Add the herbs (rosemary and thyme) and bake in the oven until golden brown. You can use a variety of herbs too. This will take a total time of about 45 minutes. Make sure to place them in a single layer.
Delicious with mushroom sauce
Although this is all about roasting the Jerusalem artichoke, it is mostly a side dish. So for a complete meal you need to add some things. I love it with a nice grilled steak, and combined with the creamy mushroom sauce, it is a perfect dish for the winter months.
By the way, connoisseurs say that Jerusalem artichoke is supposed to taste like artichoke. Hence the name Jerusalem Artichoke. Now I am not a big fan of the regular artichoke to be honest and so I don’t really agree with it. But just try it for yourself.
“Forgotten” vegetable
Now depending on where you live you might or might not be able to find this easily. Apparently they are easy to find in North america and are more common than they are in the Netherlands (where I live) You should be able to find them at farmers markets and grocery stores like trader joe or whole foods.
Preparing roasted jerusalem artichokes in the air fryer
Now somewhere in december my oven broke down and I had a whole lot of sunchokes lying around that needed to be used. And roasting them is one of my favorite ways to prepare them. So I had to use my air fryer instead and the roasted artichokes where actually almost better from the air fryer! It took about 20 minutes at 200˚C but do check in between to make sure the cooking time is correct. It also depends largely on how thick your slices are. You need just a little oil in the air fryer. I generally add them to a mixing bowl, add the oil and the herbs I’m using. Shake it around a bit and place in the air fryer.
The season for Jerusalem artichokes is roughly from November to March. Enjoy this delicious roasted Jerusalem artichokes recipe!
While great with the beef and mushrooms, the sunchokes would also be delicious with Roasted Brussels sprouts!
Roasted Jerusalem artichokes (sunchokes)
Ingredients
- 750 g Jerusalem artichokes (sunchokes)
- 6 cloves garlic
- 3 sprigs rosemary
- 2 sprigs fresh thyme
- pepper
- salt
- 1 shallot chopped
- 250 g mixed mushrooms
- 200 ml heavy cream
- 250 g steaks
- Butter and oil for frying
How to make the roasted Jerusalem artichokes
- Preheat the oven to 200˚C/400˚F
- Wash the Jerusalem artichokes and cut into equal pieces. Place the Jerusalem artichokes in a large baking tray with 5 cloves of garlic and the rosemary/thyme. Sprinkle with a little olive oil, salt and pepper and bake for 45 minutes until golden brown.
- Meanwhile, chop the shallots and thinly slice the mushrooms and sauté in a frying pan until golden brown. Chop the remaining garlic clove and add to the mushrooms.
- After 2 minutes, add the cream and reduce to a nice sauce. Season to taste with salt and pepper.
- Heat a frying pan, add a generous knob of butter with a sprig of thyme and fry the steak to your liking.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
The best way to prepare Jerusalemn artichokes if you ask me. Crunchy, easy and delicious!