Recipe Jerusalem Artichokes Jamie Oliver. Cover with tin foil and bake for 35 minutes. Heat oven to 180c 160c fan gas 4.
This roast jerusalem artichoke chestnut and thyme soup recipe delivers big earthy flavours. It s the plants underground tubers that are eaten these often resemble root ginger. The jerusalem artichoke not to be confused with the globe artichoke is part of the sunflower family.
Mix well and place everything in an ovenproof baking dish.
To serve 4 you will need 600g 1lb 6oz of jerusalem artichokes. Great with meat fish or in salad. Place them in an oiled frying pan and fry on a medium heat until golden on both sides then add a few bay leaves 2 cloves of garlic finely sliced a splash of white wine vinegar some salt and pepper and place a lid on top. Halve the small ones and quarter the bigger ones and put them in a roasting tin with the split garlic bulb and rosemary.