Baked topinambuor
from Varchar's Recipes
Notes
More photos on flickr.
Ingredients
- topinambuor (sunroot / Jerusalem artichoke): 500 g
- garlic: 2 cloves
- ground karaway: 2 tsp
- salt: 2 tsp
- rosemary: 1 tbsp
- olive oil: 2 tbsp
- wild garlic: 1 tbsp
Instructions
1. Scrub the topinambuor or scrape it like new potatoes.
2. Slice it.
3. Crush garlic and mix with topinambour.
4. Add the rest of ingredients (except wild garlic) and mix it.
5. Bake it in ovenproof dish for 1 hour in 180°C. After about 40 minutes add wild garlic.
