← 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

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
martin-yans-china Martin Yan's China
by Martin Yan
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
flavor Flavor
by Rocco DiSpirito
food-to-live-by Food to Live By
by Myra Goodman
living-raw-food Living Raw Food
by Sarma Melngailis
spice Spice
by Ana Sortun
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
big-fat-cookies Big Fat Cookies
by Elinor Klivans
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?