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Roasted Jerusalem Artichokes and Fingerling Potatoes

Description

Native Americans were cultivating Jerusalem artichokes long before the Europeans ever arrived. With their lack of starch and high inulin content, these tubers have been recommended as a healthy choice for Type 2 diabetics for some time. High in iron, phosphorus, and potassium, and containing a good amount of B vitamins, Jerusalem artichokes — also known as sunchokes —  will persist in gardens (especially those in the Northeast) for years. Here, Chef Diane combined our sunchokes with shallots, fingerlings, saffron, lemon and herbs and roasted them in a cast iron pan, which she served right on the table for a homey effect.

Ingredients

1 1⁄2 pound
Jerusalem Artichokes (peeled and cut into several pieces each)
1 1⁄2 pound
Fingerling Potatoes
4 tablespoons
Lemon Juice
1
Lemon (sliced thin)
10
Shallots (peeled)
12 cloves
Garlic (sliced)
1 teaspoon
Saffron Threads
1⁄4 cup
Olive Oil
2⁄3 cups
White Wine
1⁄2 cup
Tarragon Leaves
1⁄8 cup
Thyme Leaves
1⁄8 cup
Rosemary
1⁄4 cup
Capers
 
Salt & Pepper (to taste)

Summary

Yield
Servings
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