Roasted Jerusalem Artichoke | Easy Side Dish

Jerusalem artichoke puree has become very popular at restaurants as a garnish. While that is tasty and versatile, it removes my favourite part of the Jerusalem artichoke - the skin. When roasted, the skin becomes crispy and full of flavours, while the flesh becomes soft and smooth. For me, this is the best way to cook Jerusalem artichoke.
0:00 - Intro
0:29 - Preparing the Jerusalem Artichoke
1:15 - Slicing the Jerusalem Artichoke
1:25 - Seasoning
2:02 - Adding the Jerusalem Artichoke To A Roasting Tray
2:20 - Roasting In the Oven
2:41 - Plating
Ideally, you want to soak the Jerusalem artichokes for about 30 minutes to soften any dirt before cleaning them with either a toothbrush or a sponge. Then, you want to dry them as thoroughly as possible, as surface moisture (not temperature) is the number one enemy of browning. I left them next to a mini fan for about 10 minutes, but a towel and dedication would also do the job.
Ingredients
Jerusalem artichokes
Olive oil
Salt
Black pepper
Shichimi Togarashi or chilli powder (optional)
Directions
1. Soak Jerusalem artichokes in water for 30 minutes, then scrub with a brush.
2. Dry Jerusalem artichokes thoroughly.
3. Preheat the oven to 180°C (356°F) fan.
4. Slice Jerusalem artichokes lengthwise in half.
5. Season with olive oil, salt, black pepper, and (optional, but highly recommended) Shichimi Togarashi.
6. Add Jerusalem artichokes to the baking tray skin side up in one layer. Put them into the oven on the middle shelf.
7. After 30 minutes, check the skin for crispiness. If desired, add them back to the oven for an extra 10 minutes.
8. Plate and garnish with parsley.
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[@josephinedagostino1749]

Thanks so much for the information. I never made them this way, but I will give it a try when we dig ours from the garden.

[@w2kitchen]

Enjoy the crispy skin!

[@DivinityinLove]

Anyone who's ever worked in hospitality hated that bell at the end

[@WhatIsWhatWas]

If in an area outside of the 100 mile (1.609 km) area of nuclear fallout; please remember Sunchokes or The Jerusalem Artichoke as a valuable carbohydrate heavy root vegetable--THAT MAY WORK! Best of Luck!
Sincerely Yours,
Humanity.

[@christopherschulz2936]

Oh and also consider sticking one in the ground ;-)

[@patrickbodine1300]

Preferably before cooking.😉👍

[@KatWoodland]

350 fahrenheit is 180 celsius? Or wouldn’t you recommend 375? I know it depends on the oven, but is there a better setting? Hot vs not so hot?

[@w2kitchen]

I normally go with top heating at 180°C with fan, which I assume is 356°F. At the end of cooking, if you see that there is not enough browning, you can always go to 392°F for the last 5 minutes.

[@KatWoodland]

@@w2kitchenAh yes. I see where you wrote text on your video. Thank you for clarifying. Initially I did not see the font due to my device being so small. (iPhone 13 Mini.)
Big Q: After all of that, for those of us who do not have fan options in our ovens, do you have any recommendations to achieve the crispiness we desire?

[@w2kitchen]

I normally just add 20°C (68°F) when I don't have the fan option. I would recommend always be on the safer side and blast them in higher heat at the very end if you didn't have the desired crispiness. Jerusalem artichokes are quite forgiving.

[@KatWoodland]

@@w2kitchen I did as you recommended and they came out perfectly! The crispiness is really the goal and keeps these tubers from becoming mushy. Thank you for your professional tips!