My sister’s friend gave her some Jerusalem artichokes. As she wasn’t sure how to cook it, gave me some. Search about it on google and decided to roast it and I tried one piece of the artichoke. It had no taste even though I had sprinkles garlic, and onion powder along with salt, pepper and toss with oil. Luckily, I have garlic onion chili sauce and added it after roasting. At least now I have some flavour and taste good.
Google: “The Jerusalem artichoke, also called sun root, sunchoke, wild sunflower, topinambur, or earth apple, is a species of sunflower native to central North America. It is cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Jerusalem artichokes are sweet, nutty, with a hint of vanilla, and have a delicate artichoke flavour. They are actually incredibly versatile and have been celebrated by chefs in both savoury and sweet recipes.”
“They’re also good raw. Peel underwater and put immediately into a liquid with vinegar or lemon, as the flesh discolours on exposure to air (though the taste remains fine). They can be boiled, roasted or cooked and puréed into a velvety soup. You can even slice and eat them raw, although this seems to amplify an already rife tendency they have to induce flatulent side-effects. You do not have to peel the artichoke before cooking or eating but they do often contain dirt and grit, so ensure you scrub them well before cooking. If you prefer them peeled, remember that they discolour quickly, so place in a bowl of water and lemon juice to prevent browning.”
This is my first time cooking and eating Jerusalem artichokes. I just made some to tryout and taste to see if I like it and as a side for my Scotch fillet and roasted vegetables. I find it quite bland without garlic onion chili sauce. I am a chili lover and now my stomach is smiling. Let’s roast and taste my creation!!!
Ingredients
6 small bulb Jerusalem artichokes
1 Tbs garlic onion chili sauce
1 Tsp garlic powder
1 Tsp onion powder
salt
pepper
olive oil
Garnish
2 roasted capsicums pieces
6 roasted green olives
Method
Preheat oven to 200 degrees C. Scrub the Jerusalem artichokes with a food scrubbing brush under water to clean them, be sure to remove any grit, leaving the skin on. Cut them into half.
In a metal bowl, combine cut halved Jerusalem artichokes, olive oil, salt, pepper, onion and garlic powder. Toss to coat all the pieces. Transfer them on a foil lined baking sheet. Roast for 20-30 minutes, or until they are fork-tender. Serve it as a side along with Scotch fillet steak and roasted vegetables. Enjoy with a glass of red wine.
Note: Oven temperature may vary. You might need more time if you are using more Jerusalem artichokes. You may want to add it to your meat or eat it on it’s own. I make it as a side so the roasted capsicums and green olives as garnish is from my Scotch fillet and roasted vegetables recipes.
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