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Parve
Easy
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
Jerusalem artichokes, also known as sunchokes, are not, despite their name, related to artichokes. They are sweet and crunchy non-starchy root vegetables that get creamy when roasted. They can be a good replacement for potatoes or yams in some applications.
In this preparation, they are tossed with herbs and sweetened with maple syrup and nigella seeds, then roasted for 35 minutes.
5 to 6 Jerusalem artichokes (sunchokes, see note)
2 teaspoons fresh thyme
fresh rosemary
1/2 cup Gefen Maple Syrup
truffle salt
pinch of Pereg Black Pepper
1 teaspoon katzach (Nigella) seeds
1/4 cup Tuscanini Olive Oil
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Scrub Jerusalem artichoke and cut out eyes.
Coat the Jerusalem artichokes in thyme, rosemary, maple syrup, truffle salt, black pepper, katzach seeds, and olive oil.
Cover and roast in a preheated oven until the Jerusalem artichokes are tender, 35 to 40 minutes.
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