M had never had Jerusalem artichokes before, so I thought simply roasting them would be a good introduction. She was surprised by their flavour, which is rather different; one might expect that they taste something like regular artichokes, but in fact they are not even related. Jerusalem artichokes are actually related to sunflowers and are sometimes known as sun chokes. I served this dish as a side with my goat’s cheese soufflé, which I’ll post about tomorrow, and the two items went together very well. This particular recipe can be varied and any root vegetables can be roasted this way.
Ingredients:
1 package Jerusalem artichokes (300-400 g)
8-10 new potatoes
olive oil
sea salt
Instructions:
1. Wash and chop the Jerusalem artichokes and potatoes. You don’t need to peel them unless you dislike the skin.
2. Toss in oil and season with salt.
3. Roast at 190 C for about 30 minutes.
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