Jerusalem Artichokes With Roasted Garlic In A Creamy Cheesy Sauc Recipes

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BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON



Baked Jerusalem Artichokes with Bread Crumbs, Thyme and Lemon image

Provided by Jamie Oliver

Categories     side-dish

Time 1h

Number Of Ingredients 9

1/2 pint creme fraiche or double cream
1 lemon, juiced
2 cloves garlic, peeled and finely chopped
1 good handful fresh thyme, picked and chopped
1 to 2 handfuls grated Parmesan cheese
3 handfuls Jerusalem artichokes, peeled and sliced as thick as a pencil
2 good handfuls stale bread crumbs
Salt and freshly ground black pepper
Olive oil

Steps:

  • Preheat your oven to 230C/450F.Gas 8. In a bowl mix together your creme fraiche, lemon juice, garlic, half the thyme and most of the Parmesan, and season well to taste. Thin out with around 6 to 8 tablespoons of water and throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish. Cover with tin foil and bake for 35 minutes.
  • Mix the bread crumbs, the remaining thyme and some salt and pepper with a touch of olive oil. Remove the artichokes from the oven, discard the foil and sprinkle the remaining Parmesan over the top. Then sprinkle the flavored bread crumbs over the Parmesan. Use up all the bread crumbs. Bake in the oven for about15 minutes until the bread crumbs are golden. If you're in a pokey pokey kind of mood you can poke the artichokes about a bit so some of the bread crumbs fall underneath them. This makes it look more rustic instead of like a crumble.

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)



Roasted Jerusalem Artichokes (or Sunchokes) image

This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!

Provided by qwertycook

Categories     Appetizers and Snacks

Time 45m

Yield 4

Number Of Ingredients 5

1 pound Jerusalem artichokes (sunchokes)
¾ cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
  • Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
  • Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g

OVEN-ROASTED JERUSALEM ARTICHOKES



Oven-Roasted Jerusalem Artichokes image

Provided by Chuck Hughes

Time 50m

Yield 4 servings

Number Of Ingredients 3

1 pound/450 g Jerusalem artichokes
3 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat the oven at 350 degrees F. Cut the artichokes in half. In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

OVEN-ROASTED JERUSALEM ARTICHOKES



Oven-Roasted Jerusalem Artichokes image

Make and share this Oven-Roasted Jerusalem Artichokes recipe from Food.com.

Provided by Chuck Hughes

Categories     Artichoke

Time 50m

Yield 4 serving(s)

Number Of Ingredients 3

1 pound/ 450 g jerusalem artichoke
3 tablespoons olive oil
salt & freshly ground black pepper

Steps:

  • Preheat the oven at 350 degrees F.
  • Cut the artichokes in half.
  • In a bowl, mix everything together.
  • Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

Nutrition Facts : Calories 89.5, Fat 10.1, SaturatedFat 1.4, Sodium 0.2

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