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!