On Thursday I like to post a recipe of food that is in season and today I want to talk a bit about Jerusalem Artichokes or “fartichokes” as we call them in our house.
So, what’s good about them? They are the best prebiotic food you can lay your hands on!
Prebiotics are a type of un-digestible plant fibre that will feed all those important probiotics in your gut. Jerusalem artichokes are part of the sunflower family so when they grow they look like sunflowers with small heads and what we eat is the rhizome. It’s full of fibre, iron and potassium. And for those who don’t eat white potatoes it can serve as a substitute. They are delicious fried with garlic, butter and fresh sage.
Honey-roasted Jerusalem artichokes
Jerusalem artichokes the knobbly little tuber of a type of sunflower. They’re easy to roast until nuttily soft inside and crisp outside and slice and pan-fry into spectacular crisps. No wonder chefs leap on them from May until August. For this recipe look for the least-knobbly tubers and give them a good scrub. Anyone who doesn’t like eating the crisp, roasted skins can just spoon out the silky flesh inside.
Ingredients
500g jerusalem artichokes
1 lemon, halved
2 tbsp extra-virgin olive oil
handful thyme sprigs
sea salt
cracked black pepper
honey
Method
1. Heat the oven to 200C. Scrub the tubers well, but don’t peel unless they’re really gnarly. Cut in half lengthwise and immediately rub the cut surface with half a lemon to stop it browning.
2. Toss the jerusalem artichokes in olive oil with the herbs, sea salt and pepper, and arrange cut-side down on a baking tray lined with baking paper. Add the lemon wedges and bake for 20 to 25 minutes or until soft.
3. Turn the jerusalem artichokes cut-side up, drizzle with honey, and bake for five minutes more. Scatter with sea salt and extra thyme and serve.
https://www.goodfood.com.au/recipes/honeyroasted-jerusalem-artichokes-20140610-39ud9