Name: Jerusalem artichoke crisps
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 kilogram jerusalem artichokes, unpeeled, sliced thinly; 2 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon cracked black pepper

Jerusalem artichoke crisps

Jerusalem artichokes have a knobbly, uneven surface, but under the skin, their creamy colour and consistency is worth the peeling effort. They have a delicious and distinctively nutty taste, like hazelnuts or chestnuts, and a crisp and crunchy texture, like a water chestnut.

Ingredients

1 kilogram jerusalem artichokes, unpeeled, sliced thinly

2 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon cracked black pepper

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Combine ingredients in medium bowl; place artichoke slices, in single layer, on wire rack over large baking dish. Roast about 20 minutes or until crisp.

Jerusalem artichokes are of the same family as yam or potato, and can be treated in a similar way. They are available all year round, but are cheaper and better during the cooler months. Jerusalem artichoke is the tuber of a species of sunflower, so it is also known as a sunchoke. The Italian word for sunflower is girasole which, over time, morphed into an English-sounding version of the word: jerusalem. It is thought the artichoke part of the name comes from its early introduction to Europe from North America where it was described as tasting similar to the globe artichoke. Although they taste great, jerusalem artichokes have been known to cause severe flatulence. This effect can be alleviated by adding 1 teaspoon of asafetida to the cooking water for each 500g of vegetable. This powdered spice, often used in Indian cooking, has a very strong sulfur (rotten egg) smell, though this diminishes with cooking. Asafetida is available in speciality food stores or delicatessens with the dried herbs and spices.
Note

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