...Jerusalem artichoke rosemary chips!
Jerusalem artichokes are also called "sunchoke". Peeling is not fun, but it is an excellent alternative to heavy, starchy potatoes. In our case, we grow them all summer and dig them up in the fall.
Makes 4 servings
Preheat the oven to 375F (190C)
2 ½ pounds= 5 cups (1130 g) Jerusalem artichokes, peeled
1 organic sliced lemon
1 Tbs. (15 ml) olive oil
1-2 tsp. (5-10 ml) chopped rosemary
3 garlic cloves
1 bay leaf
3 Tbs. (45 ml) butter (or diary free butter)
2 cups (480 ml) organic: plain yogurt, heavy cream, crème fraîche (or dairy-free goat yogurt)
1 bunch of sliced chives
black pepper to taste
A. Chips:
1. Cover the Jerusalem artichokes in water.
2. Add lemon slices. Sit for a while.
3. Thinly slice 1 cup (200 g) of Jerusalem artichokes and pat dry with paper towels.
4. In a bowl, toss the oil, black pepper, and rosemary.
5. Line a baking sheet with foil or parchment paper. Place a single layer of sliced Jerusalem artichokes on the the paper.
6. Bake until crispy, about 15-20 minutes.
B. Purée:
1. Slice thinly the remaining Jerusalem artichokes.
2. Combine the Jerusalem artichokes, garlic, and bay leaf in a heavy pot (not aluminum).
3. Add water to cover the vegetables. Bring to a boil, reduce to medium and simmer until they are tender, about 15 minutes.
4. Drain and remove the bay leaf.
5. Transfer to a food processor and add that butter.
6. Purée while adding the yogurt or cream until it smooth but not thin.
7. Season with black pepper to taste.
8. Place on a plate and garnish with the chives.
9. Crumble or chop the rosemary chips and sprinkle over the purée.
