Roasted Jerusalem artichoke with Sweet Potato, Onions and Zaatar

Roasted Jerusalem artichoke with Sweet Potato, Onions and Zaatar


Roasted Jerusalem artichoke with Sweet Potato, Onions and Zaatar
08-02-2016

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 4

 

Do you know that Jerusalem artichoke is healthier as much as most popular super foods?

Contrary to what the name implies, this vegetable has nothing to do with Jerusalem and it is not actually an artichoke. It is a variety of sunflower plant with a lumpy, browned skin tuber which resembles ginger root. Its white flesh is nutty, semi-sweet and crunchy and it is a good source of inulin.

Inulin is a natural polysaccharide which is also contained in the garlic, chicory and dandelion. It is also the most popular prebiotic and insures good bacterial balance in the stomach. Inulin also activates the work of cardiovascular system and helps release of heavy metals and toxins from the blood. On its way to the colon, inulin captures also cholesterol, fatty acids and toxins. In the same time it contributes for the absorption of vitamins and minerals from the body.

Jerusalem artichokes can be cooked in much the same way as potatoes or parsnips and are excellent roasted or sautéed.

 

INGREDIENTS:

 

Peel the potatoes and cut into cubes. Wash the Jerusalem artichokes and cut into cubes. Drain the chickpeas from the water in the container and rinse under running water. Peel and chop the onion.

 

 

Mix everything in a deep roasting pan and sprinkle with the oil, zaatar and a little bit of salt. To finish - pour a little water on the bottom.

Mix well and roast at 180 degrees Celsius /350 digress Fahrenheit/until vegetables become soft.

 

 

Before serving, sprinkle with some nigella seeds and aserve with pickles and pitta bread.

 

Enjoy,

 

Desi


Products:
vegetables » onions
vegetables » jerusalem artichoke
vegetables » sweet potato







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