Honey-roasted Jerusalem artichokes
Jerusalem artichokes the knobbly little tuber of a type of sunflower. They're easy to roast until nuttily soft inside and crisp outside and slice and pan-fry into spectacular crisps. No wonder chefs leap on them from May until August. For this recipe look for the least-knobbly tubers and give them a good scrub. Anyone who doesn't like eating the crisp, roasted skins can just spoon out the silky flesh inside.
Ingredients
500g jerusalem artichokes
1 lemon, halved
2 tbsp extra-virgin olive oil
handful thyme sprigs
sea salt
cracked black pepper
honey
Method
Step 1
Heat the oven to 200C. Scrub the tubers well, but don't peel unless they're really gnarly. Cut in half lengthwise and immediately rub the cut surface with half a lemon to stop it browning.
Step 2
Toss the jerusalem artichokes in olive oil with the herbs, sea salt and pepper, and arrange cut-side down on a baking tray lined with baking paper. Add the lemon wedges and bake for 20 to 25 minutes or until soft.
Step 3
Turn the jerusalem artichokes cut-side up, drizzle with honey, and bake for five minutes more. Scatter with sea salt and extra thyme and serve.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/honey-roasted-jerusalem-artichokes-20140610-39ud9.html