One of my winter garden chores is to re-do my Jerusalem Artichoke beds. After twelve years of triple digit summers, the plastic planters have started disintegrating. I’ve also been lazy about harvesting them as often as I should which has resulted in crowded planters. So, Jerusalem artichokes have been on the menu more often than not! Usually, I simply slice them raw into our green salads. They are a sweet crunchy addition, a bit like a carrot, and work well during the winter months.
Last night, I roasted the sunchokes pictured above with garlic (from the garden), 1/2 of a chopped yellow onion, salt, pepper, and thyme. My husband was a bit surprised at the first bite – he thought he was eating a potato! But once he adjusted his expectations, he put a dent in his portion!
Directions:
Scrub the Jerusalem Artichokes/ Sunchokes and remove any dark spots. Cut into uniform pieces. In a roasting pan combine Jerusalem Artichokes, fresh chopped garlic cloves or powder, 1/2 of a chopped onion, and seasonings of your choice – I used salt, pepper, and thyme. You can also toss them in olive oil if you prefer. We avoid oil in our house. Roast at 400 for 45 minutes, stirring halfway through. You can also use an air fryer to make them extra crispy although I’ve found I get the best results if I boil them first. Enjoy!