John Myers
Jerusalem Artichokes and Parsnips from Oven
The perfect jerusalem artichokes and parsnips from oven recipe with a picture and simple step-by-step instructions.
- 500 g Jerusalem artichoke
- 500 g Parsnips
- 2 Branches Chopped rosemary
- Some freshly plucked thyme
- 1 tbsp Honey
- 3 tbsp Olive oil
- 200 ml Vegetable broth or white wine
for the dip:
- 5 tbsp Natural yoghurt
- 3 tbsp Sesame paste tahini
- 1 Splash Lemon juice
- Salt pepper
- Peel the parsnips and Jerusalem artichoke and cut into bite-sized cubes or slices. Put the vegetables with stock or wine and herbs in a baking dish and bake in the preheated oven at 200 degrees, covered with aluminum foil, for about 20 minutes.
- Then remove the aluminum foil, stir in olive oil and honey (alternatively agave syrup or maple syrup) and spread over the top. Bake open for another 20 minutes, until the vegetables are cooked through and lightly browned.
- For the dip, stir together yoghurt, tahini, lemon juice, salt, pepper and if you like, add z. B. add a pinch of curry spice or another oriental spice to it. I mixed in 1 teaspoon of oriental dip spice.
- With vegetables you can of course vary, e.g. 300 g Brussels sprouts, 2 fennel bulbs, 300 g Jerusalem artichoke, 200 g carrots or sweet potatoes, 300 g parsnips or celeriac etc.
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