Oven Roasted Topinambur

Topinambur (or Jerusalem artichoke) is my newest discovery. It actually has a quite sweet taste but has a GI of only 10. The sugars of the Jerusalem artichoke are stored as inulin which is not being absorbed by the body at all. Therefore the sugars do not result into an increasing blood sugar level. What's more they contain magnesium, kalium and iron, which makes them more healthy. The good point also is that you don’t need to peel the Jerusalem Artichoke and the boiling time is only 5-10 minutes, roasting time is 15-17 minutes which makes it easy and quick to prepare. You can use the Jerusalem Artichoke as a replacement for boiled or baked potato in every dish. 
I baked topinambur with herbs. If you have your favourite dish with this vegetable, please share with me.

Ingreditens:

• 500g Topinambur 
• 2 tbsp chili olive oil
• 3 tbsp olive oil
• 1 tsp smoked-dried pepper powder
• 3 tsp mixed herbs 
• salt

Ingredients:

Preheat the oven to 180 ˚C.
Brush the Jerusalem Artichokes but don’t peel them. Cut them into thin slices.
In a casserole dish mix sliced topinambur, olive oils, salt and herbs. Mix all together with your hands.
Bake for 17-20 minutes in the oven.


Enjoy!