Topinambur With Olive Oil Recipe

There’s something almost magical about discovering a new ingredient that redefines your culinary boundaries, and for me, that was the moment I met the humble Jerusalem artichoke. In this delightful roasted topinambur dish, prepare to fall in love with the nutty, buttery notes that dance harmoniously with the zest of fresh lemon and a sprinkle of parsley—a perfect sidekick for any meal adventure.

I love to discover the singular taste of topinambur, or Jerusalem artichokes, as they are more commonly known. This versatile tuber is both delectable and nutritious, needing very little embellishment to shine.

For this dish, I added just a hint of extra virgin olive oil and sea salt to let its flavor come through; then I topped it with sautéed garlic, which added some much-appreciated depth, a squeeze of lemon juice, freshly ground black pepper, and a sprinkle of fresh parsley. Because this artichoke dish is so delicious and so easy to prepare, it made my list of top picks.

Ingredients

• Topinambur (Jerusalem artichokes): Rich in inulin, supports digestive health, mildly sweet flavor.
• Extra virgin olive oil: Heart-healthy fats, vibrant taste, antioxidant-rich.
• Sea salt: Enhances flavor, provides essential minerals in moderation.
• Freshly ground black pepper: Adds gentle heat and spice, aids digestion.
• Garlic: Boosts immunity, adds aromatic depth, rich in allicin.
• Lemon juice: Brightens flavors, rich in vitamin C, adds tangy acidity.
• Fresh parsley: Fresh herbal notes, high in vitamins K and C.

Ingredient Quantities

• 500g topinambur (Jerusalem artichokes), scrubbed clean
• 3 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, thinly sliced
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley

How to Make this

1. Prepare your oven at 200°C (400°F).

2. Cut the topinambur into uniform pieces that are 1/4 inch thick.

3. In a big bowl, mix together the topinambur that has been sliced, olive oil, sea salt, and black pepper. Toss to ensure everything is well coated.

4. Arrange the topinambur slices in a single layer on a baking sheet.

5. Evenly scatter the sliced garlic on top of the topinambur.

6. Place in the preheated oven for 25-30 minutes, or until the topinambur is tender and golden brown, turning halfway through cooking.

7. Take out of the oven and put into a serving dish.

8. Squeeze fresh lemon juice over the roasted topinambur.

9. Chopped fresh parsley should be sprinkled over them.

10. Enjoy as a side dish or snack and serve warm.

Equipment Needed

1. Oven
2. Knife
3. Cutting board
4. Mixing bowl
5. Measuring spoons
6. Baking sheet
7. Spatula or tongs
8. Serving dish

FAQ

• What is topinambur?
  Topinambur, also known as Jerusalem artichokes, are the tubers of a type of sunflower. They have a nutty flavor and can be used in various dishes.
• Can I peel the topinambur?
  Peeling is not necessary if they are scrubbed clean. The skin adds texture, but you can peel them if you prefer a smoother texture.
• How can I make cleaning the topinambur easier?
  Use a small vegetable brush to scrub them under running water to remove dirt and impurities.
• Can I use dried parsley instead of fresh?
  Yes, you can use dried parsley, but fresh parsley offers more vibrant flavor. Use about half the amount if substituting dried for fresh.
• What can I serve with this dish?
  Topinambur with olive oil pairs well with roasted meats, grilled fish, or a simple green salad.
• How do I store leftovers?
  Store any leftovers in an airtight container in the refrigerator for up to three days.
• Is there a substitute for lemon juice?
  You can substitute lemon juice with lime juice or a splash of vinegar to add acidity to the dish.

Topinambur With Olive Oil Recipe Substitutions and Variations

For 500g Jerusalem artichokes (topinambur), 500g parsnips or sunchokes make a good substitute.
For 3 tablespoons extra virgin olive oil, substitute with 3 tablespoons avocado oil or melted coconut oil.
For 1 teaspoon sea salt, substitute with 1 teaspoon kosher salt or salt from the Himalayas (pink salt).
For 1/2 teaspoon garlic powder or 1/2 teaspoon granulated garlic, substitute 2 cloves garlic, thinly sliced.
To substitute for 1 tablespoon of fresh lemon juice, use 1 tablespoon of white wine vinegar or apple cider vinegar.

Pro Tips

1. Even Slicing: Ensure the topinambur is sliced evenly to about 1/4 inch thickness. Consistent sizing helps them cook evenly, preventing some from being overcooked while others are underdone.