Roasted Jerusalem Artichoke – Crispy Skin, Soft Centre (No Peeling Needed) скачать в хорошем качестве

Roasted Jerusalem Artichoke – Crispy Skin, Soft Centre (No Peeling Needed)

Most recipes for Jerusalem artichokes tell you to peel and purée them. Not here. We roast them whole with the skin on — creating a crispy, golden exterior and a soft, creamy centre. No peeling, no waste, and incredibly flavourful. This simple recipe brings out the best in sunchokes using just olive oil, salt, pepper and optional spice. 0:00 - Why Roast Jerusalem Artichokes 0:29 - Prepping Jerusalem Artichokes (No Peeling) 1:15 - Slicing for Crispiness 1:25 - Simple Seasoning Ideas 2:02 - Tray Setup & Skin Side Up 2:20 - Oven Time & Tips 2:41 - Plating & Finishing Touches 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. 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   Join us on Patreon for behind-the-scenes & more:   / w2kitchen   #W2Kitchen #jerusalemartichoke #vegetarianrecipes