This evening, I made this tasty oven roasted side dish: all vegan! I roasted well-scrubbed & thinly sliced Jerusalem artichokes, aka sunchokes & added red onion wedges & 5 unpeeled garlic cloves. I seasoned with black pepper, Maldon sea salt & dried rosemary salt. I poured a fruity evoo over it all & mingled it well with my hands! I served this with a potato mash with the same rosemary salt in it & fried herby vegan sausages! Yummy yummy! 😉
I adore cooking with forgotten vegetables. In Dutch we call them : aardperen, in French: topinambours. You can buy them in Brussels at the market or in food health shops. At the market, they are less expensive. You can store them quite well in a bag in the fridge. I do everything with them. I bake them, I roast them, I mash them & I make soup.
Recipe: For 2 persons, with a bit of seconds
** For the oven roasted veggies:
830 gr uncleaned whole Jerusalem artichokes, ( sunchokes ), well-washed, well-scrubbed, nasty & dirty rough bites removed, thinly sliced, not paper-thin otherwise those pieces will become crisps & you don’t want that! 🙂 When you peel them, they brown quickly, so put them in cold water where you add something sour to it. I added lemon juice to prevent browning! Just before roasting, pad them dry on kitchen paper.
5 fat cloves of garlic, UNPeeled!
a fruity Extra Virgin Olive Oil ( EVOO ): 4 tablespoons
Maldon sea salt: 1/2 teaspoon + 2 pinches extra
freshly finely grinned black pepper: 15 grins
1 fat red onion, peeled & cut into finer wedges
dried rosemary sea salt: 1/2 teaspoon & a bit extra pinches
** For the potato mash:
floury potatoes, enough for 2 persons, peeled & cut into smaller pieces
a vegan plant-based milk : I used unsweetened soy milk
Maldon sea salt
dried rosemary sea salt
a knob of vegan butter
** For the herbed vegan sausages:
some vegan baking margarine
2 Wheaty herbed vegan sausages
1. Preheat your oven to 220° C ( 425 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.
2. Boil your potatoes until tender. Drain & mash. Season with black pepper & sea salt, but not too much. You also want to season this mash with the same rosemary sea salt as on your oven roasted veggies, for added flavour! Add a knob of vegan butter & beat smooth. Add a splash or 3 of your favourite plant-based milk, I used unsweetened soy milk. Taste! It has to taste fab! Keep warm.
3. In the meantime, lay your sliced, dept dry artichokes slices, in 1 layer in a large non-stick roasting tin. Arrange the red onion wedges all over the tin & tuck your 5 cloves of unpeeled garlic between the rest. Add 15 grins of black pepper, scatter 1/2 teaspoon of Maldon sea salt & also 1/2 teaspoon of dried rosemary salt all over the tin. Pour 4 tablespoons of a fruity EVOO all over the veggies. With clean hands, mingle everything together. Just before going into the hot oven, add a few pinches of the rosemary salt extra over the top of the veggies & also 2 pinches of Maldon sea salt! Roast for 15 minutes & then turn the veggies round in the tin to prevent burning & to brown & roast evenly on all sides. Roast for an extra 15 minutes or until the veggies are tender. Prevent burning!
4. Just before serving, fry your vegan sausages in some vegan butter until browned & warmed up. Plate up & enjoy with a loved one! Happy eating! 🙂 Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,850 email Subscribers! It is free!