Updated: Jul 13
Jerusalem Artichoke is such a staple in our garden, a steady supply that keeps popping up year after year and requires little maintenance - just a good water occasionally and good quality soil.
Autumn is the time when Jerusalem Artichokes are rich in supply and you can cook them very much the same as you would the potato family. This knobbly veg makes a great chip, addition to a soup or a delicious roasted veg to have with, or alongside, your main meal.
This recipe really supports your body in digesting Jerusalem Artichoke positively. The vegetable itself can increase Vata in the gut and to best consume it, oils and digestive spices are the optimum supports. Cardamom and nutmeg pair so beautifully with Jerusalem Artichoke and really bring out the nutty, earthy flavour. Delicious!
WHAT YOU WILL NEED
Serves 2 -4
450-500 gm fresh Jerusalem Artichokes, well washed and scrubbed
1 whole nutmeg
Freshly cracked black pepper and pink Himalayan Rock Salt
Pre-heat the over to 180 degrees Celsius, fan forced if possible.
Cut the Jerusalem Artichokes into halves length ways and put in a large bowl.
Add a decent few dashes of olive oil, 2-3 good pinches of cardamom powder and using a fine grater, grate 1/2-3/4 of the nutmeg over the bowl. Add a couple pinches of salt and crack over your preferred amount of black pepper.
Using your hands, toss the Jerusalem Artichoke in the bowl, massaging the oil and spices into all pieces.
In a baking tray, spread the artichokes evenly, being careful not to stack any on top of each other.
Pop in the oven and bake for approximately 30 minutes or until golden brown with crispy skin.
Serve immediately and enjoy!
Light and love,
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