Lemon-Caramelized Jerusalem Artichokes


One last Jerusalem artichoke recipe until next winter’s harvest.  It always amazes me how well these root vegetables last when they are cleaned and stored in a refrigerator.

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I have roasted the Jerusalem artichokes several ways, but the approach here was a new one that I am very pleased with. Before roasting, the Jerusalem artichokes were soaked in water with lemon juice for 45 minutes to an hour.

After halving and a quick toss with olive oil, salt and pepper, they get roasted for half an hour or so.  You end up with beautifully caramelized treats.

Lemon-Caramelized Jerusalem Artichokes

1 lb Jerusalem artichokes, scrubbed clean (from the garden)

2 tsp lemon juice

2 Tbsp olive oil

Kosher salt & freshly ground black pepper, to taste

Directions

Place the Jerusalem artichokes in a large bowl or pot and cover with cold water.  Add the lemon juice. Let soak for 45 minutes – 1 hour.

Heat the oven to 350F.

Remove the Jerusalem artichokes from the water. Trim any rough spots and cut each in half lengthwise.

Place the Jerusalem artichoke halves in a large bowl and toss with the oil, salt and pepper to coat well.

Pour the contents of the bowl onto baking sheets and turn the halves cut-side down (do not crowd them).

Place int he oven and roast for 45 – 50 minutes. Let cool for a couple of minutes, remove with a spatula and serve. Enjoy!

Serves 3 – 4 as a side dish.


Categories: Jerusalem Artichokes, Kosher, Recipe, Vegetarian | 5 Comments

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5 thoughts on “Lemon-Caramelized Jerusalem Artichokes

  1. I have never had Jerusalem artichokes. These look so good. I’ll definitely buy them next time I see them in the store now that I know how to cook them. Thank you 🙂

  2. chefceaser

    Reblogged this on Chef Ceaser.

  3. I cannot remember whether these are in season now here in CA, but I assume since they’re ready in your garden they must be, so I’ll look for them next time I visit the green grocer. Curious about soaking them in lemon juice. Does it somehow help them crisp? Or is there another reason you use the lemon?

    • They are harvested here in January but store very well. I am not sure about their growth cycle in CA.
      The lemon added a subtle flavor. I have made them without soaking them first, these cooked slightly better.

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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