This Jerusalem artichoke wedges recipe is (very) easy (hurray!), quick and delicious, but only if those delish veggies are in season.
I love Jerusalem artichokes for their nutty & unique flavor. This root -also called sunchoke, sunroot or either topinambour- is for me a kind of a sweet treat. They are sadly underused.
Besides, you don’t even need to bother with the peeling, you simply give them a good scrub and cut them into wedges.
A lovely sauce
They’re easy to roast until nuttily soft inside, yummy ! I’ve added some of my raw mayo to eat them and it’s fantastic ! A little trick here, for the raw mayo, I’ve added 1 1/2 tsp of wholegrain mustard into the recipe for more texture and a stronger taste ! It’s DELISH !
This Jerusalem artichoke wedges recipe could be a side dish, an appetizer or a snack to share with friends ! It’s definitely a MUST TRY.
Top Tip about this often overlooked vegetable
Jerusalem artichokes are a root vegetable with a tough dark skin, white and starchy-tasting inside.
They are superstars when it comes to intestinal health. They are packed with potassium and high in protein. Again use them in moderation, all is about harmony, right?!
Healthy artichoke wedges and…
Filling, versatile, easy and nutty in taste !
If you make it
If you make the Jerusalem artichoke wedges, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
JERUSALEM ARTICHOKE WEDGES
INGREDIENTS
THE WEDGES
- 3-4 Jerusalem artichoke roots
- 4 sprigs of fresh rosmary
- 1 tbsp native olive oil
- Himalayan salt or gomasio to taste
THE DIP
- 5 tbsp RAW MAYO (recipe on the blog)
- 1 ½ tsp wholegrain mustard
INSTRUCTIONS
- Heat the oven to 200C.
- Scrub the tubers well, but don’t peel unless they’re really gnarly. Cut into wedges.
- In a medium bowl, toss the Jerusalem artichoke wedges with olive oil and rosemary sprigs and season with salt and pepper. Arrange them on a baking tray lined with baking paper.
- Bake for 25 to 35 minutes or until soft and crispy.
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