Roasted Jerusalem Artichokes with Garlic and Parsley

Ingredients

• 800 g Jerusalem artichokes
• 3 tbsp Rapeseed oil
• Salt
• black pepper (freshly ground)
• 2 cloves garlic
• 4 sprigs Parsley
• Lemon juice

Instructions

1. 1.

   Clean the Jerusalem artichokes, wash thoroughly and cut into 3–4 mm thick slices. Heat oil in a non‑stick pan and add the artichokes; season with salt and pepper and cook over low heat for 10–15 minutes until golden brown, turning occasionally to ensure even browning. Peel the garlic, slice it, and during the last 5 minutes lightly brown it as well.

2. 2.

   Wash the parsley, shake off excess water, and chop finely. Sprinkle the roasted vegetables with the parsley, season with additional salt, pepper, and lemon juice, then serve.