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–+ servings
Delicious Jerusalem Artichokes Wedges on a pan
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Yield: 2 portions

JERUSALEM ARTICHOKE WEDGES

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Delicious and quick lunch or side dish. Flavorful is perfect to describe this dish.
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Ingredients
 

THE WEDGES

  • 3-4 Jerusalem artichoke roots
  • 4 sprigs of fresh rosmary
  • 1 tbsp native olive oil
  • Himalayan salt or gomasio to taste

THE DIP

  • 5 tbsp RAW MAYO (recipe on the blog)
  • 1 ½ tsp wholegrain mustard

Instructions
 

  • Heat the oven to 200C.
  • Scrub the tubers well, but don't peel unless they're really gnarly. Cut into wedges.
  • In a medium bowl, toss the Jerusalem artichoke wedges with olive oil and rosemary sprigs and season with salt and pepper. Arrange them on a baking tray lined with baking paper.
  • Bake for 25 to 35 minutes or until soft and crispy.
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