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Organic Oven Roasted Jerusalem Artichokes

image.jpgMy six-year-old daughter loves oven roasted Jerusalem artichokes, and that’s a good thing, since they have taken over our garden. I call Jerusalem artichokes our survival food, as they grow so easily, spread like wildfire, and are ready for eating throughout the winter and early spring.  Sure, they are a pain to clean, but that is a small price to pay for a homegrown meal in the winter.  My family will never starve, as we always have Jerusalem artichokes.

Jerusalem artichokes are not artichokes, and they do not come from Jerusalem.   They are often called sunchokes, as the plant grows very tall in the summer and blooms a golden flower.  Sunchokes are native to the eastern US and were first cultivated by Native Americans, although they don’t take much cultivation, in my experience.  According to Wikipedia, “Jerusalem artichokes have 650 mg. potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the RDA of fiber, niacin, thiamine, phosphorus and copper.”  Jerusalem artichokes offer an important source of potassium for those trying to follow the 100 Mile Diet and thus avoiding bananas.

Roasted Jerusalem Artichokes 

Wash and cut the tubers into about 1/2-1 inch pieces, the more uniform, the better.  Place the cut sunchokes in a glass baking pan and drizzle with olive oil. Salt and pepper to taste.  Add crushed garlic (2-3 cloves for a 9″  x  13″ pan).

Bake at 400 degrees for about 40 minutes, stirring occasionally. The cooking time depends upon the size of your tubers and your taste. Some people like their sunchokes a little crunchy, some like them soft. I usually cook them for 60 minutes, but my friend, who gave me my original Jerusalem artichokes for planting, would balk at such “over cooking”.  Once, I forgot I had them in the oven and really overcooked them.  They actually turned out tasty this way, so you will need to experiment with your own preferences for cooking times.

Note:  If you don’t want Jerusalem artichokes taking over your garden, be careful about putting the uncooked cut pieces in your compost…this is how they spread throughout my garden. Also, chose a planting site wisely, as they will naturally spread.

For more great recipes, please visit Green Options new blog: Eat. Drink. Better.

Image courtesy of BBC Good Food.

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Comments

  1. Adrian says

    February 29, 2008 at 4:11 pm

    Hey just stopping by to get my dose of green info. Always good stuff here! Love it.

    I was hoping that someone could drop me a link of other reports that might tell us about how much time is left before we can’t fix global warming? EarthLab.com has a pretty could article here but I want some other opinions. Man just think how the bad will be if we don’t prevent this. EarthLab has quite a few tips on how to lower your impact

    Thanks a lot for all your info and drop me a link if you guys see anything on these subjects.

    Reply
  2. Maria says

    March 1, 2008 at 6:30 pm

    Mmmm, sounds simple and delicious! Can’t wait to try it!

    Reply
  3. Allie says

    March 2, 2008 at 3:29 pm

    Wow, I’ll have to plant some this year. I’ve seen them at our local natural foods store, but never knew what they were. I’m so excited to try them now.

    Reply
  4. jacket potato oven says

    September 3, 2010 at 12:23 pm

    hm.. this is very interesting to try…

    i very love natural foods..

    thanks for sharing this 🙂

    Reply
  5. Jayne says

    October 19, 2011 at 10:19 pm

    I’m a little bewildered?! Does one peel a jerusalem artichoke as a potato or ?

    Reply
    • Jennifer Lance says

      October 20, 2011 at 9:41 am

      No need to peel, but I don’t peel potatoes either. The skin is full of vitamins!

      Reply
      • Jayne says

        October 20, 2011 at 8:43 pm

        Thanks, Jennifer. Actually, I don’t peel potatoes either. The pictures of jerusalem artichokes look ‘dirtier’ than most potatoes I’ve come across. I’m looking forward to giving them a try soon.

        Reply
        • Jennifer Lance says

          October 21, 2011 at 9:40 am

          You do have to really scrub the Jerusalem artichokes well.

          Reply
          • hprstn says

            April 23, 2012 at 3:59 am

            You can store the washed and trimmed pieces in a bowl of
            water with a squirt of lemon juice in it, keep it in the fridge
            then use the veg when needed. The lemon keeps it whiter.

Trackbacks

  1. Allie’s Answers » Blog Archive » What’s Going On says:
    March 3, 2008 at 9:09 am

    […] If you’re planning your garden, consider adding some fruit bearing plants and trees, or maybe Jerusalem artichokes. […]

    Reply
  2. Kid Friendly Recipes: Organic Tofu Vegetarian Pot Pie : Eco Child’s Play says:
    May 2, 2008 at 6:03 am

    […] Organic Oven Roasted Jerusalem Artichokes […]

    Reply
  3. New Study: Kids Prefer Vegetables Over Candy : Eco Child’s Play says:
    November 19, 2008 at 8:01 pm

    […] When I ask my daughter what she wants for dinner, the tried and true response is kale and Jerusalem artichokes. These are two foods I never ate until I became a gardener in my adult life.  Parents have to be […]

    Reply
  4. Should We Stop Eating Bananas to Save the Earth? : Eco Child’s Play says:
    November 28, 2008 at 9:22 am

    […] bought any bananas in two months, and we are finding other local sources for our potassium, such as Jerusalem artichokes.  There is plenty of wonderful fall fruits closer to home for us to […]

    Reply
  5. Wildcard Wednesday: Jerusalem Artichokes - A cooking blog - Kitchenist says:
    May 9, 2009 at 5:46 am

    […] chips, from my favourite Mark Bittman book, but wanted something a bit more exciting. I considered roasting them, or even making a gratin. In the end I was most inspired by this recipe from Jamie Oliver, and […]

    Reply
  6. Foodstuff: Jerusalem Artichoke « Sybaritica says:
    February 12, 2012 at 8:14 am

    […] Roasted Jerusalem Artichokes. […]

    Reply

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About Eco Child’s Play

Our ethos is to provide news, information, and opinions on natural, green parenting to help your family live a greener, healthier life! Additionally, we offer personal consulting services to help you achieve your green living goals.

Jennifer is a vegetarian, yoga teacher, gardener, hiker, teacher, and mother that has been living off-the-grid for over 20 years.

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