Скачать с ютуб Roasted Jerusalem Artichoke | Easy Side Dish в хорошем качестве

Roasted Jerusalem Artichoke | Easy Side Dish

Jerusalem artichoke puree has become very popular at restaurants as a garnish. While that is tasty and versatile, it removes my favourite part of the Jerusalem artichoke - the skin. When roasted, the skin becomes crispy and full of flavours, while the flesh becomes soft and smooth. For me, this is the best way to cook Jerusalem artichoke. 0:00 - Intro 0:29 - Preparing the Jerusalem Artichoke 1:15 - Slicing the Jerusalem Artichoke 1:25 - Seasoning 2:02 - Adding the Jerusalem Artichoke To A Roasting Tray 2:20 - Roasting In the Oven 2:41 - Plating Ideally, you want to soak the Jerusalem artichokes for about 30 minutes to soften any dirt before cleaning them with either a toothbrush or a sponge. Then, you want to dry them as thoroughly as possible, as surface moisture (not temperature) is the number one enemy of browning. I left them next to a mini fan for about 10 minutes, but a towel and dedication would also do the job. Ingredients Jerusalem artichokes Olive oil Salt Black pepper Shichimi Togarashi or chilli powder (optional) Directions 1. Soak Jerusalem artichokes in water for 30 minutes, then scrub with a brush. 2. Dry Jerusalem artichokes thoroughly. 3. Preheat the oven to 180°C (356°F) fan. 4. Slice Jerusalem artichokes lengthwise in half. 5. Season with olive oil, salt, black pepper, and (optional, but highly recommended) Shichimi Togarashi. 6. Add Jerusalem artichokes to the baking tray skin side up in one layer. Put them into the oven on the middle shelf. 7. After 30 minutes, check the skin for crispiness. If desired, add them back to the oven for an extra 10 minutes. 8. Plate and garnish with parsley. ______________ Follow us on Instagram:   / w2kitchn   #W2Kitchen #jerusalemartichoke #vegetarianrecipes