• Tanya Carneiro

Roasted Jerusalem Artichokes (Vegan Modifiable)

Behold this ugly , yet delicious vegetable that has so much to give , in flavour and texture.

Before you try any other way of cooking this tuber - please give this simple yet promising recipe a try.


Also known as Sunchokes, when prepared , its pale flesh is nutty & slightly sweet with a thin crunchy jacket .


This is the perfect Autumn / Winter vegetable dish , to serve either as a side or as a main. Comforting yet unique - so much lighter than roasted potatoes but equally as delicious.


Vegan , Gluten free , Dairy free , Low fat , Rich in Iron – EVERYTHING good in a diet so please try this dish out and let me know how you enjoy it




 

Serves 4 Ingredients: 500g Jerusalem Artichokes – washed, scrubbed and halved lengthways

½ tbs Garlic paste

1 tsp Sweet paprika

2 tbs Fine Chopped Fresh Parsley

Generous Pinch of Salt

Pinch of Cracked Pepper

2 tbs Olive oil


Garlic Sauce

½ cup Natural / Greek Yoghurt (Vegans can use Coconut Yoghurt)

2 tsp Garlic paste

Pinch of Sweet Paprika

Pinch of Salt


Note: The cut side artichoke flesh will brown if exposed to air, so place the cut sunchokes in a bowl of cold acid added water (a squeeze of lemon juice or a dash of white wine vinegar) until ready to cook

 

Directions:


1. Preheat oven to 200 deg C and line a baking tray with parchment paper.


2.In a large bowl , add the olive oil , garlic paste, salt and mix .

Add the cut artichokes in and toss with hands until combined and coated completely.


3.Roast for 20 minutes at 200deg C , until softened slightly .

Pull the tray out of the oven , place the artichokes into a clean bowl , and add sweet paprika – toss with hands until completely combined .

Keep this bowl for later

Return the artichokes to the baking tray , and continue to bake for 20 minutes until golden and outside is slightly crisp (don’t over cook or it’ll be hard)


4.Place artichokes into the paprika tossing bowl , and add fine chopped parsley – toss again with hands be gentle not to smash the vegetables. Taste for salt and adjust . Set aside whilst we make the sauce


5.Mix the yoghurt (or vegan yoghurt) with garlic paste + salt until combined , smear on a plate and add few sprinkles of sweet paprika in patches.


6.Add the roasted artichokes on top and serve

Serve as a side dish to your favourite roast dinners or bakes !

 

RECIPE NOTES:


  • Jerusalem artichoke skins should be pale brown, without any dark or soft patches, and the artichokes should look firm and fresh, not soft or wrinkled.

  • Jerusalem artichokes are known for their flatulent side effects when eaten in large quantities , so watch the portion size!


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