Crispy Jerusalem Artichokes With Roasted Garlic Rosemary Recipes
ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)
This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!
Provided by qwertycook
Categories Appetizers and Snacks
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
- Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
- Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g
CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY
The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it
Provided by Rosie Birkett
Categories Side dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
- To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.
Nutrition Facts : Calories 271 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
JERUSALEM ARTICHOKES WITH ROASTED GARLIC IN A CREAMY CHEESY SAUC
Jerusalem artichokes is also known as sun chokes. This Rich Guilty pleasure is an excellent side to a baked ham, roast pork, Turkey or chicken. The sauce is garlicy and creamy. I add fennel seed to help with expelling gas as sunchokes have the same reputation as the cabbage family. ;) Yes you can sub potatoes, parsnip, turnips, or carrots.
Provided by Rita1652
Categories Artichoke
Time 2h30m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- Place the sun chokes in a cold water bath while preparing the casserole.
- Preheat the oven to 375°. In a 9-inch cake pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender.
- Meanwhile fry bacon till crisp in a very large frying pan.
- Remove bacon set aside. To the bacon fat in the pan add the butter and sauté the onions till translucent about 5 minutes.
- Stir in the flour to coat the onions then stir in the cream.
- Once the garlic is cool enough to handle squeeze out the cloves.
- Mash the garlic to a paste and transfer to a Cream mixture.
- Add parsley, fennel seed, rosemary and simmer.
- Add the cheeses except for 2 tablespoons of the mozzarella.
- Stir some of the sauce into the eggs then add to the mixture.
- Stir in the bacon pieces keeping 1/3 for the topping.
- Season the mixture with salt and pepper.
- Remove the sun chokes from the water and place into the sauce. Stir to coat them. (No need to dry the sun choke.).
- Place into a buttered the sides and bottom of a 9-by-13-inch baking dish.
- Top with the remaining cheese and bacon
- Bake the gratin for about 1-1 1/2 hours, until golden and bubbling. Cover loosely with foil if browning too much.
- Let cool for 20 minutes before cutting into squares and serving.
Nutrition Facts : Calories 357.9, Fat 21.5, SaturatedFat 12.5, Cholesterol 96.7, Sodium 383.6, Carbohydrate 32.9, Fiber 2.8, Sugar 15.4, Protein 11.1
ROSEMARY-ROASTED JERUSALEM ARTICHOKES AND TOMATOES
Oven roasting softens Sunchokes and addd a caramelized flavor that is enhanced by the rosemary, green onions and tomatoes.
Provided by Barb G.
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees; spray jellyroll pan with cooking spray or line with release foil for easy cleanup.
- Scrub chokes and cut into 1 1/4 inch pieces.
- In pan toss sunchokes, tomatoes, garlic, rosemary, oil, salt & pepper; then arrange sunchokes around edge of pan and tomatoes in center.
- Roast vegetables for 20 minutes; gently stir in green onions into sunchokes and continue to roast until chokes are tender and browned about 10 minutes longer.
- Cool roasted vegetables 10 minutes, if you wish to remove skin from tomatoes( discard skin) or just Transfer to serving dish and serve.
Nutrition Facts : Calories 111.2, Fat 1.8, SaturatedFat 0.2, Sodium 154.2, Carbohydrate 22.7, Fiber 2.7, Sugar 12.4, Protein 2.9
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