We are on an ugly food roll in French Fridays with Dorie: celery root two weeks ago, monkfish last week and Jerusalem Artichokes this week... it must be Halloween season because I feel like I've have been concocting witches' brews for the last month. Don't be surprised if we roast eye of newt next week!
I decided to throw some potatoes in with the Jerusalem artichokes, just in case the boys really hated the chokes, they could pick out the potatoes. I also played around with the original recipe.
Shopping note for J.chokes, if you plan on roasting them and peeling them... look for straight chokes. I mostly had fairly straight J.chokes and it wasn't that hard to get their skin off.
As for the result...everyone liked them! They were not a strong artichoke taste and the texture was like a firm potato, so the boys ate them. I of course. ate the most. My daughter and I being big artichoke fans loved them... but they didn't love my stomach. I read after consuming two helpings of j.chokes that they can upset some peoples' stomachs...and never eat them raw was also the warning I read!
For most people Jerusalem Artichokes don't cause any stomach havoc... they are really a unique root vegetable worth giving a try... very nice in a mix of other roasted vegetables.
Roasted Jerusalem Artichokes with Garlic & Potatoes
by Diane Balch
adapted from Dorie Greenspan's, Around my French Table.
1/2 pound of Jerusalem Artichokes peeled
1/2 pound of potatoes quartered
3 garlic cloves minced
1 teaspoon of dried Thyme
1 tablespoon of fresh Rosemary minced
2 tablespoons of Extra-Virgin Olive Oil
salt and pepper
1) Pre-heat the oven to 425 degrees
2) Line a baking pan with foil.
3) Mix all ingredients in a large mixing bowl and spread out on the baking pan.
4) Roast for 35 - 45 minutes or until the vegetables are tender and lightly brown.
Great side dish for any Fall meat dish.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.