Baked Jerusalem Artichoke
Jerusalem artichoke is a nutritious root vegetable that, for some reason, has not become popular in our cuisine. It has a taste similar to potatoes, but slightly sweet. It can be used to prepare many delicious and healthy dishes. Even when eaten raw, Jerusalem artichoke is very tasty. I suggest making baked Jerusalem artichoke with aromatic herbs and spices, which will surely be appreciated by its fans. You can buy this root vegetable at any market, as it is not sold in supermarkets.
Information
Ingredients
- Jerusalem Artichoke500 g
- Ginger20 g
- Garlic3 clove
- Olive oil3 tablespoon
- Dried basil1 teaspoon
- Mustard1 teaspoon
- Salton taste
- Black pepperon taste
- Greenson taste
Directions
To prepare this dish you will need fresh Jerusalem artichoke, ginger, garlic, olive oil, dried basil, salt, ground black pepper, mustard, herbs.
Thoroughly wash the Jerusalem artichoke. Peel the tubers using a vegetable peeler or a hard sponge. Rinse the peeled tubers again and pour cold water over them to prevent darkening.
Pour water into a pot, add some salt and put it on the stove. Bring it to a boil. Put the Jerusalem artichoke into the boiling water. Cook for 10 minutes after the water starts boiling.
While the Jerusalem artichoke is cooking, prepare a flavorful marinade. In a deep container, add olive oil, chopped herbs, grated ginger root, minced garlic, and mustard. Mix well.
Drain the liquid from the boiled root vegetables. Place the Jerusalem artichokes in a container with marinade. Season with salt, pepper, and dried basil. Mix well.
Place the Jerusalem artichokes together with the marinade in a heat-resistant baking dish. Put in a preheated oven at a temperature of 180 degrees for 20-25 minutes. Check for doneness with a skewer. The roasted Jerusalem artichokes should be easily pierced.
The roasted Jerusalem artichokes are ready. Serve warm. Delicious with sour cream, butter. And during fasting days, with ketchup or as is.
Enjoy your meal!
