Monday, March 7, 2011

Jerusalem Artichokes

I realize I am about two weeks too late for this post.

There are only two of us in our house . . . me and the husband . . . so we don't always get around to using all of our veggies for a couple of weeks.  If there is something that will stay 'fresh' for a few weeks like these root veggies, I'll hang onto them for a while.  Hopefully there are a few of you like me out there that this post will be helpful to!

Last week I finally cooked up the Jerusalem Artichokes we got two weeks ago.  WE LOVED THEM!  Next time I am at the grocery store, I'm going to see if I can find them.  I'm hoping they aren't too rare to find!

After doing a little research on the internet, I ended up just coating mine in a little olive oil, salt, and pepper and roasting them on a cookie sheet at 400 degrees for 15 or so minutes.  I used websites like this, this, and this for ideas.  Sauteing them in a little oil and butter of course sounds delish, but I tend to love the flavor that is brought out in vegetables when roasted (not to mention the calories saved!).

What did YOU do with your Jerusalem Artichokes?


Kim said...

i've been told they are like $8 a pound at the market, so keep your fingers crossed that we'll get them again!

MusicalMom said...

I roasted mine with yams and carrots, olive oil and sea salt and they were really good! Unfortunately, after eating them I was incapacitated for two full days. Apparently, some people (including me) have issues with that much inulin. Never, ever again!