Roast Jerusalem Artichokes
Jerusalem artichokes (known as topinambour in German) are a perfect fall/winter vegetable, full of taste and vitamis. Many people love them pureed as a soup but I prefer them roasted.
Peel and wash 4-5 Jerusalem artichokes per person. Dry them off in a shallow pan that can go on the top of the cooker as well as into the oven. When all the moisture has disappeared add a tablespoon or so of olive oil. Stir to coat the Jerusalem artichokes. When the mixture is sizzling, place in a pre-warmed oven at 200"C / 390° F. Roast until soft inside and nicely browned on the outside, about 20 - 30 minutes. Service with roast or grilled meat.
We had this dish with pan-fried venison the other night and it was delicious. Instead of last week's wilted spinach accompaniment I made a cep (steinpilz) sauce. Fry some chopped bacon in a little olive oil with some red chili for a couple of minutes, add the mushrooms and after another minute or two a teaspoon of pomegranate sauce (from oriental shops). Finish off with a little cream and serve on top of rare venison.
You can roast potatoes in the same way. Because you use a lot less oil, it is healthier than the traditional method of using enough oil to come half-way up the roasting pan. A clove or two of garlic is a nice addition and potatoes take longer than Jerusalem artichokes, 45-50 minutes.