Roasted Jerusalem artichokes

Roasted Jerusalem artichokes
  • 3 Piece Jerusalem artichokes
  • 1 Peck White pepper
  • 3 Peck Salt
  • 2 Piece Garlic cloves
  • 1 Tea spoon (tsp) Vinetar
  • 1 Piece Bay leave
  • 2 Table spoon (tbsp) Parsley
  • 1 Table spoon (tbsp) Oil

season: Winter,Autumn

occasion: 4Family

origin: International



Jerusalem artichokes (sunchokes) are rarely used but healthy vegetable. The taste is garlicky and mushroomy and little bit intensive. You can vary the spices which fit to A Jerusalem artichoke like thyme, butter, bacon, bay, cream, breadcrumbs, cheese and smoked foods. Here I used bay, garlic and parsley and received a perfect vegetarian meal.
Peel (scratch) the Jerusalem artichokes, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides (5 minutes) then add a few bay leaves, finely sliced garlic, a splash of vinegar, some salt and pepper, and place a lid on top. After about 20 minutes they will have softened up nicely (check it with a knife) and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices then plow with chopped parsley and serve straight away. This roasted jerusalem artichoke goes well with both meat and fish and best to serve warm.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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