Roasted Jerusalem Artichokes

Cooked this way, Jerusalem artichokes taste like a cross between turnips and potatoes. Makes 4 servings

Ingredients

• 4 cloves garlic, smashed, then chopped
• 2 1/2 tablespoons extra-virgin olive oil
• 1 1/2 pounds Jerusalem artichokes
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh parsley

Instructions

Preheat oven to 500F. Put garlic and oil in a microwaveable dish. Cover with a paper towel and cook in microwave oven at half power for 2 minutes (3 minutes if a low-wattage oven). Set aside.

Scrub Jerusalem artichokes well and cut into pieces the size of golf balls (or in any case uniform). Put in a shallow roasting pan large enough to hold all in one layer comfortably. Strain garlic from oil and pour oil over the chokes. Add salt and pepper and toss.

Cook about 20 minutes (tossing once or twice) or until tender.

Sprinkle on the parsley and serve.