Also known as “sunroot” for its yellow flowers, Jerusalem artichokes are a sweet starchy tuber native to Toronto that make for a hearty addition to any meal.
Ingredients
- 500 grams Jerusalem artichoke tubers
- 1-2 tablespoons walnut oil
- Salt and pepper to taste
Directions
- Scrub 500 grams of Jerusalem artichoke tubers.
- Rub tubers with walnut oil; add salt to taste.
- Roast at 400 degrees Fahrenheit for about 20 minutes until tender.
- Serve hot with butter.
Adapted from E. Barrie Kavasch, Native Harvests (Dover Publications, 2005).