Roasted Jerusalem artichokes from Happy Days with the Naked Chef (page 221) by Jamie Oliver

  • rosemary
  • marjoram
  • olive oil
  • Jerusalem artichokes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on November 15, 2014

    There are more exciting ways to prepare Jerusalem artichokes (I think I like them best when mixed with other flavors and textures), but this is a nice simple side dish to throw together. I baked them for about 50 minutes at 425 - 20 minutes under foil, then 30 uncovered. Peel off as much of the skin as possible, as it can be slightly tough.

  • L.Nightshade on June 04, 2011

    Just a simple roasted vegetable dish: peeled and quartered J. chokes are tossed in olive oil, sliced garlic, thyme, rosemary, salt, and pepper. Dorie states sprigs of herbs, which sounds like you should add in whole sprigs, but I took off the leaves and tossed them. This cooks for 35 to 45 minutes at 400. I cooked it at 425 as I had a J.O. chicken dish in the oven at the same time, so it was done in the shorter time. I deviated slightly from the recipe by adding a few quartered radishes into the mix. The vendor at the farmers' market said that roasted radishes where the "latest thing." Who knew? Anyway, it was quite nice, if not earth-shaking. A different use for both J chokes and radishes, which now may be going into some of my regular roasted vegetable dishes

  • lorloff on May 15, 2011

    page 220

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