← Back to Search Results
roasting
Roasty-Toasty Jerusalem Artichokes

Comments: 0
 

Recipe

A variation of one of the Dairy Hollow classic vegetable preparations, this method is perfect for the elemental, from-the-earth quality of these good little tubers. Be sure to use a shallow pan large enough to hold the sunchokes in a single layer with plenty of air space, so they can roast evenly. A too-small pan will have the vegetables lying on top of each other, while a too-deep pan will throw the evaporating water back down, preventing the all-important shrivelly roastiness.

Yield: Serves 4 to 6

Ingredients

  • 2 pounds Jerusalem artichokes, very well scrubbed, whole
  • Cooking spray
  • 2 teaspoons mild vegetable oil, such as corn, canola, or peanut
  • 1 tablespoon tamari or shoyu soy sauce, plus additional to taste

Directions

1. Preheat the oven to 400°F.

2. If not using nonstick, spray a baking dish (large enough to hold the Jerusalem artichokes comfortably in a single layer) with cooking spray.

3. Place the Jerusalem artichokes in the prepared baking dish. Add the oil, tossing to coat and rubbing it in a bit with your hands. Bake for about 30 minutes, then drizzle with the tamari and toss again. Bake until the Jerusalem artichokes are golden brown and soft but not mushy, about 20 minutes longer. Serve straight from the oven.


© 2002 Crescent Dragonwagon
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

125kcal (6%)
22mg (2%)
6mg (10%)
1mcg RAE (0%)
647mg
27mg
3g
14g
2g
26g
0mg (0%)
174mg (7%)
0g (1%)
2g (2%)
5mg (29%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
martin-yans-china Martin Yan's China
by Martin Yan
west-coast-cooking West Coast Cooking
by Greg Atkinson
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
living-raw-food Living Raw Food
by Sarma Melngailis
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
good-to-the-grain Good to the Grain
by Kim Boyce
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?