Roasty-Toasty Jerusalem Artichokes
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.
Serves4 to 6
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Recipe Courseside dish, vegetable
Dietary Considerationegg-free, gluten-free, lactose-free, low carb, low sodium, peanut free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturenutty, savory, smoky, sweet
Type of Dishvegetable
- 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
Preheat the oven to 400°F.
If not using nonstick, spray a baking dish (large enough to hold the Jerusalem artichokes comfortably in a single layer) with cooking spray.
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