Thanksgiving Recipes: How to make Jerusalem Artichokes Pt.3
Table of contents for Thanksgiving Recipes: How to make Jerusalem Artichokes
- Thanksgiving Recipes: How to make Jerusalem Artichokes
- Thanksgiving Recipes: How to make Jerusalem Artichokes Pt.2
- Thanksgiving Recipes: How to make Jerusalem Artichokes Pt.3
You can also use sea salt. I’m going to move them round again. Get nice and evenly distributed.
You can do this on a baking sheet to if you don’t have an oven crock. Basically use the same principle. And I’m gonna put a few small bay leaves and, and that’s four small bay leaves. Let’s do that. Actually lets do one tiny little one for measure and I’m gonna put two siege leaves in, from my garden and sadly I don’t have much time. Uuuum. Because I love time so much that I have used up most of mine in the garden. So I’m gonna do more combo of siege and time. And I’m gonna do just like that. I’m gonna leave these guys like this. You go wanna kid of fork them or toss them around a little bit in oven while they roast on a pre heated 375 pre heated oven for about 30 to 45 minutes and just you know, use your best judgment. Just kind of keep them rotated.
And they should be done fine just it, 30 to 45 minutes. Oh my god. These are like gum jobs. They are so delicious. Now, I might have overcooked my little bit too much. So, you need to pay attention to how soft they get. They are like butter candy. They are so delicious. I love butterscotch. Now if, if you’re tired of same year and year after thanksgiving, this is an amazing alternative.
Do with some oil joves, little bit of siege, time, olive oil, salt and pepper. It couldn’t be easier. I’ll have another bite.
In case you didn’t see the video in part 1 of this series… here it is again.
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