Sunday, January 10, 2016

Roasted Garlic Jerusalem Artichokes

Jerusalem Artichoke can be grown domestically or found in the wild. The plant grows very tall (several feet above me) and produces a flower resembling a small yellow sunflower.  You can grow it in your flower bed and no one would know!  It is easy to pull from the ground once the vegetation has died for the year.  Leave some root behind to grow for next year.  It is a prolific root vegetable that has been used as a low carb substituted for the potato. You can often find it at high end grocery stores like Whole Foods if you want to experiment, or need roots to plant to start your own patch.

The flavor is different, more nutty and sweet in my opinion. When my husband tried it for the first time he was taken aback because he expected it to be like a potato. Once he adjusted, he really enjoyed it.  I like the texture. It holds up well in extended cooking in a crockpot. I have added it to roasts like I would a root vegetables. Just a warning, it can cause gas in some people. However, I have not found it to be overly problem causing.

This simple recipe can be adjusted based on the amount of vegetables that you have or need for your family.

Roasted Garlic Jerusalem Artichokes


1 - 2 lbs Jerusalem Artichokes
1 stick of real butter
1 t Garlic salt
1 t dried parsley


Preheat your oven to 375 degrees.

Scrub all dirt away from the Jerusalem Artichokes. Remove any bad spots. Slice them thinly into scallop slices. Layer them in a greased baking dish.

Slice butter into pats and lay on top of Jerusalem Artichokes. Sprinkle with garlic salt and herbs.

Bake for 35 minutes, tossing midway for even baking. Enjoy!