Roasted Jerusalem Artichokes With Thyme & Kumquat

Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Roasted Jerusalem Artichokes with Thyme & Kumquat. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Roasted Jerusalem Artichokes with Thyme & Kumquat is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roasted Jerusalem Artichokes with Thyme & Kumquat estimated approx 45 min.

To get started with this recipe, we have to prepare a few components. You can cook Roasted Jerusalem Artichokes with Thyme & Kumquat using 5 ingredients and 5 steps. Here is how you can achieve that.

I love the nuttiness of Jerusalem Artichokes and love roasting them instead of potatoes. This simple recipe combines thyme, salt, peper and adds Kumquat for an extra citrusy tinge. I was originally planning to use lemon zest or a wedge of lemon but saw kumquat at famers' market and loved what they did to the recipe. You can put kumquat / lemon from the beginning but I personally find that the citrus then overwhelms thyme and is too strong, so I prefer to add it in later in the process.

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#3ingredients

Ingredients and spices that need to be Take to make Roasted Jerusalem Artichokes with Thyme & Kumquat:

1. 500 g Jerusalem artichokes, peeled and cut in 1/2 thumb chunks
2. 1 tablespoon olive oil or ghee
3. 1 table spoon thyme
4. Salt and pepper to taste
5. 2 kumquat or 1 tablespoon of lemon zest or 1 large wedge of lemon

Instructions to make to make Roasted Jerusalem Artichokes with Thyme & Kumquat

1. Peel and chop Jerusalem artichokes.
2. In a baking tray,combine olive oil/ghee, Jerusalem Artichokes, thyme, salt and pepper. Mix well with a spoon so that the artichokes are covered in oil and herbs.
3. Cover with aluminium foil, and bake at 220C for about 25 minutes or until artichokes are soft so that you can easily put a fork through them.
4. Take out of the oven, mix with a spatula. Add kumquat wedges or a wedge of lemon and bake uncovered for another 10-15 minutes untile the top browns /gets crispier. Y
5. Serve while hot!

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