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?