Just as roasted potatoes have a richer flavour than boiled, roasting Jerusalem artichokes brings out the best taste in these tubers.
Heat garlic and oil in small pot, and cook until garlic is soft. Peel Jerusalem artichokes and cut into small chunks, placing chunks into bowl of acidulated water (see Tip, page 64) as you work. Put chokes in shallow roasting pan large enough to hold everything in a single layer comfortably. Strain garlic from oil and pour oil over chokes. Add salt and pepper and toss. Bake in 350ºF (175ºC) oven for about 20 minutes, stirring once or twice, until tender. Sprinkle parsley over top and serve. Serves 4 as a side dish.
Garlic cloves, chopped 4 4 Extra virgin olive oil 2 1/2 tbsp. 37 mL Jerusalem artichokes 1 1/2 lbs. 680 g Salt, to taste Pepper, to taste Chopped fresh parsley 1 tbsp. 15 mL