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    You are in: Home / Recipes / Roasted Sunchokes/ Jerusalem Artichokes Recipe
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    Roasted Sunchokes/ Jerusalem Artichokes

    Average Rating:

    3 Total Reviews

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    • on November 04, 2012

      Oh Miss Rita!!!! My husband pulled about 3lbs of these weird things from the garden and I started to search recipes. I found one by you and knew this was the one. AMAZING! As usual, I follow your recipes to a T the first round and tweek them if needed. This was such an usual combo of spices, but it really works!! I love them! I had to use extra oil to keep them from sticking to the pan and I added extra salt. Oh, I didn't have cardamom seeds, only ground, so I used a tiny pinch of that. PLEASE do a cookbook already!!!! Thanks for another gem~

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    • on January 23, 2014

      Thes are so simple and taste amazing. Served them for the first time to my family of four and got rave reviews from all. A definite keeper!

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    • on December 13, 2013

      Great recipe! I was afraid of the fennel seeds at first so I tried a different recipe but this one was different and very good. I used organic coconut oil to grease the pan then avocado oil for the Jerusalem artichokes because I understand it is healthier to heat than olive oil, local organic Jerusalem artichokes from our weekly organic produce basket, all the seeds, organic garlic, grey sea salt, no rosemary as I had none on hand, plus the freshly ground black pepper. If I ever get these guys again I will use this recipe.

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    Nutritional Facts for Roasted Sunchokes/ Jerusalem Artichokes

    Serving Size: 1 (118 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 107.8
    Calories from Fat 21
    Total Fat 2.3 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 102.0 mg
    Total Carbohydrate 20.8 g
    Dietary Fiber 2.0 g
    Sugars 10.9 g
    Protein 2.4 g

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