Oven Roasted Jerusalem Artichokes

I dug up some of the Jerusalem Artichokes from the garden, where it’s kept contained in a shady area surrounded by concrete against the side of the house. It hasn’t stopped it from exploding in population, but at least it’s contained and not as vigorous as it could be. It’s a shame though, because in the shade, they do not flower. The tuber sizes are fine, some reaching the size of my fist. If I dug them up later in the season, they would probably be even bigger but I wanted to eat some.

They require a longer roasting time than potatoes to become soft and tender. But once they have, they are a delicious starchy tuber that can definitely replace potatoes as their taste and texture is very, very similar.

Once roasted, a pat of home-made herbed butter exalts it to new levels of tasty delight.

Note: Some people cannot digest inulin which can cause gas. However, it is a good source of fiber to move things along if you’re suffering from constipation.

Recipe:

• Olive oil
• Jerusalem Artichokes (also called sunchokes)
• Salt to taste
• Pepper to taste
• Garlic cloves, crushed
• Herbs such as rosemary or thyme or oregano
• Herbed butter (optional)

1. Preheat oven to 400 degrees Fahrenheit. Line an oven safe tray with aluminum foil and place Sunchokes on it in a single layer. An optional method would be that the tubers can be halved or quartered before this step. Peel skin off with vegetable peeler if you find it makes you gassy.
2. Drizzle olive oil, salt, pepper, garlic, and herbs over them and toss to coat evenly.
3. Put tray in oven and roast about 30 – 40 minutes or until it has become fork tender–similar to a baked potato.
4. Remove and serve hot with herbed butter.