Garlic & herb baked Jerusalem artichokes
26 Apr 2018
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
Background
This knobby, nutty tasting vegetable is highly underrated - I think it's because people just don’t know what to do with it. Actually, it’s really easy to cook (no need to peel) and so it's perfect with a Sunday Roast or midweek supper. This garlic & herb baked Jerusalem artichokes is a simple dish yet tastes fantastic! Ideal for dinner parties!
Ingredients
- 500g Jerusalem artichoke
- 2-3 tbsp olive oil
- 3 cloves of garlic, minced
- 1 tbsp chopped fresh rosemary or thyme (or 1 tsp dried oregano)
- Juice of ½ lemon
Instructions
- Scrub any dirt off the artichokes then cut them half or into wedges depending on their sizes. Arrange them in a baking dish.
- Mix the oil with the garlic and herbs. Season with salt and pepper. Brush and drizzle the artichokes with this mixture.
- Squeeze the lemon juice on top and bake in a medium hot oven ( between 170-190 C) for 40-50 minutes until golden and tender.
- Serve warm as a side dish. You can drizzle them with more lemon juice , if you like.
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Categories
- Meal Type: - Dinner - Roast - Side
- Cuisines: - South American
- Occasions: - Christmas - Dinner Party - Sunday Lunch
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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