- 750 gram jerusalem artichokes
- 1 red onion
- 2 garlic cloves
- 1 sprig of rosemary
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- Cutting board & chef’s knife
- Pairing knife
- Oven dish
Preparation — 10 minutes
PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit.
PEEL the jerusalem artichokes. The easiest way to do this, is by using a pairing knife. SLICE the peeled jerusalem artichokes in equal pieces. PEEL the red onion and chop it into thin half rings. Also PEEL the garlic cloves and chop them as fine as you can. RINSE the rosemary sprigs with cold water and also chop them as fine as you can.
Roasting the jerusalem artichokes — 20 minutes
COMBINE the sliced jerusalem artichokes, red onion rings, finely chopped rosemary and finely chopped garlic. DRIZZLE with olive oil and season with pepper and salt.
ROAST in the oven for about 20 to 25 minutes, depending on your oven. Check if they’re tender enough and maybe they need some more pepper or salt. If they have a gorgeous color and smell amazing, they are ready to be served. Serve these with meat, baked fish or mixed in a salad. Enjoy!