Less of a recipe and more of an assembly job, I only recently stumbled across these in the supermarket. And bloody glad I am too. Rather like the lovechild of a parsnip and a celeriac (grandma was a potato), these tubers make an excellent addition to any roast veg tray, and the perfect side for roast chicken. Despite the name, they're not actually artichokes, but a member of the sunflower family. Resembling an ugly ginger-root, the name 'Jerusalem' apparently comes from the Italian word for sunflower; 'girasole'. Which is again rather confusing name given the fact these veg are in season during the winter...
One quick note on the ingredient list here. While olive oil is fine, dandy, and much more affordable, if you can stretch a bit further budget-wise, truffle oil really does make all of the difference here.
What's the A to V?
Jerusalem artichokes are a great source of non-heme iron, as well as containing decent amounts of vitamins B1 and B3. On the mineral front, they're a good source of potassium and copper. A word of warning: jerusalem artichokes are high in fibre, specifically a type of soluble fibre known as inulin. Good for your gut this might be, but for those predisposed to windiness, you may want to consume in moderation!
Ingredients (Serves 4 as a side):
Olive oil (if you have truffle oil, even better!)
350g jerusalem artichokes
2 large carotts
10 hazelnuts
4 garlic cloves (optional)
Salt and pepper
Method
Preheat your oven to 180 degrees.
Wash and scrub your Jerusalem artichokes, before slicing into halves or quarters. Do the same for your carotts, and if you like garlic chuck your unpeeled cloves into the dish too (this might seem odd, but they'll go nice and squidgy when baked in their jackets).
Drizzle with oil and season, before baking in the oven for roughly 20-25 minutes, before sprinkling your hazelnuts over the dish.
Cook for a further 5-10 minutes, or until starting to brown. You should be able to slide a knife easily into your artichokes.