Jerusalem Artichokes With Roasted Garlic In A Creamy Cheesy Sauc Recipes
ROASTED JERUSALEM ARTICHOKES
Roasted Jerusalem Artichokes are simply cleaned, then sliced in halves. Toss in oil, salt and thyme and bake until golden and crispy.
Provided by Michelle Minnaar
Categories Side Dish
Time 50m
Number Of Ingredients 4
Steps:
- Preheat oven to 170°C/350°F fan/gas mark 3.
- Scrub the artichokes thoroughly, removing any blemishes with a knife.
- Halve them lengthwise and cover with oil and season liberally. Place in a roasting tin.
- [Optional] Add the thyme sprigs.
- Roast in the oven until tender and golden, which takes around 45 minutes.
- Serve as a side dish.
Nutrition Facts : ServingSize One handful, Calories 142 calories, Sugar 10.8 g, Sodium 594.5 mg, Fat 6.9 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 19.7 g, Fiber 1.8 g, Protein 2.3 g, Cholesterol 0 mg
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
ROASTED JERUSALEM ARTICHOKES WITH GARLIC
The Roasted Jerusalem Artichokes with Garlic recipe out of our category Root Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 180°C (approximately 350°F).
- Rinse and dry the jerusalem artichoke. Place in a baking dish or roasting pan and drizzle with oil. Season with salt and pepper and roast in the oven for 20 minutes turning occasionally. Pass the garlic through a press. Add the garlic, walnuts, and sage to the artichokes. Roast another 10-15 minutes, stirring often, until done.
- Season to taste with salt and pepper, and serve.
OVEN-ROASTED JERUSALEM ARTICHOKES
Provided by Chuck Hughes
Time 50m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven at 350 degrees F. Cut the artichokes in half. In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.
JERUSALEM ARTICHOKE GRATIN
Provided by Regina Schrambling
Categories dinner, casseroles, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Scrub Jerusalem artichokes, and slice 1/4 inch thick. Bring milk and 1 cup water to a boil. Reduce to a simmer, add slices, and cook until tender but crisp, 8 minutes. Drain, and arrange in a buttered baking dish.
- In a small saucepan, bring cream, garlic, nutmeg, salt and pepper to a boil. Remove garlic, and pour mixture evenly over artichokes. Sprinkle with cheese. Bake in upper level of oven until bubbling and lightly browned, about 20 minutes.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 21 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 451 milligrams, Sugar 15 grams, TransFat 0 grams
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
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