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Home > Roasted Jerusalem Artichokes and Fingerling Potatoes

Roasted Jerusalem Artichokes and Fingerling Potatoes

Included In Cookbook: 

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)

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.

Summary

Yield
Servings

Instructions

  1. Place the Jerusalem artichokes in a medium pan, cover with water, add half the lemon juice and bring to a boil. Lower the heat and simmer for 10 to 20 minutes until the artichokes are tender but not too soft. Drain and allow to cool.
  2. Put the Jerusalem artichokes and all of the remaining ingredients in a large bowl. Using your hands, mix ingredients together well. Marinate for one hour at room temperature.
  3. Preheat oven to 375 degrees.
  4. Arrange the artichoke and potato mix in a large cast iron pan.
  5. Roast for 30-40 minutes.
  6. Remove from the oven, garnish with chopped parsley and serve immediately.