Cooking Jerusalem Artichokes Recipes. Mark dodson is a master of the classics and this is classical cooking at its very best a beautiful piece of fish silky smooth jerusalem artichoke purée roasted garlic and a rich glossy red wine sauce. Mix olive oil thyme garlic and sea salt together in a large bowl.
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Jerusalem artichokes work well boiled roasted braised sautéed or stir fried and are also delicious served raw in salads. Heat oven to 180c 160c fan gas 4. Add jerusalem artichoke pieces and toss to coat.
Halve the small ones and quarter the bigger ones and put them in a roasting tin with the split garlic bulb and rosemary.
Step 4 roast in the preheated oven until jerusalem artichokes are tender 35 to 45 minutes. Mix olive oil thyme garlic and sea salt together in a large bowl. Boiling is a great way to cook jerusalem artichokes to make soup. First preheat your oven to 350 degrees.
