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.
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
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.