A vegetable dish where Jerusalem artichoke is roasted in the oven with olive oil and plenty of garlic until it gains a lightly crisp crust, its root taking on a subtly sweet taste. It comes to the table as a hearty side alongside the main course in winter.
Scrub the Jerusalem artichokes well and peel them, cut into thick slices, and place immediately in lemon water so they don't darken.
Drain and dry the slices, and toss thoroughly with olive oil, crushed garlic, salt and black pepper.
Spread the slices in a single layer on a baking tray lined with parchment paper.
Bake in a preheated oven until the Jerusalem artichokes soften and the edges lightly brown, then serve topped with chopped parsley. Important: if you don't arrange the slices in a single layer, they will steam instead of browning.
Important: After peeling the Jerusalem artichoke, put it straight into lemon water to prevent browning; leaving it exposed to air will darken its color. Caution: Arrange the slices in a single layer while baking; stacking them will trap steam and prevent browning.
If you scrub the Jerusalem artichoke thoroughly and cook it with its skin on, you preserve its fiber value and save yourself the trouble of peeling.
Admin DadaGastro · verified in test kitchenAnnemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu.
Malzemeleri bir gece önceden hazırlayıp bekletebilir miyim? Fırın yerine tencerede yapmak mümkün mü? Vegan bir versiyonu var mı, tereyağı yerine ne kullanılabilir?
Buzdolabında 2-3 gün rahatlıkla dayanır.
Ocak ayarını orta-kısıkta tutunca yanma olmadı.
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