Monday, 16 November 2015

Jerusalem Artichokes.

Anne's Food: Roasted Jerusalem Artichokes
Roasted Jerusalem Artichokes.

Peel the chokes and cut them into smaller pieces - halves if they're small, quartered lengthwise for larger.
Place in an oven-proof dish and drizzle with olive oil.
Sprinkle with a good pinch of sea salt and toss.
Roast at 175°C for 30-40 minutes (with garlic).

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