Jerusalem artichokes are roasted in the oven with olive oil and plenty of garlic until they develop a lightly crisp exterior. This subtly sweet root vegetable makes a hearty side dish for winter meals.
Scrub and peel the Jerusalem artichokes thoroughly, then cut them into thick slices and place them in lemon water right away to prevent discoloration.
Drain and pat the slices dry. Toss them thoroughly with the olive oil, crushed garlic, salt, and black pepper.
Spread the slices in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven until the Jerusalem artichokes are tender and lightly browned around the edges. Serve topped with chopped parsley. Important: If the slices are not arranged in a single layer, they will steam instead of browning.
Important: After peeling the Jerusalem artichokes, place them in lemon water right away to keep them from darkening; they will discolor if left exposed to air. Arrange the slices in a single layer on the baking sheet. If they overlap, they will steam instead of browning.
Malzemeleri bir gece önceden hazırlayıp bekletebilir miyim? Fırın yerine tencerede yapmak mümkün mü? Vegan bir versiyonu var mı, tereyağı yerine ne kullanılabilir?
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