Jerusalem Artichoke Spread

By Delilah’s Farm for The FruitGuys

INGREDIENTS
2 cups peeled Jerusalem artichokes (aka “sunchokes”), cut into 1-inch chunks
2–4 cloves of garlic (to taste), peeled but left whole
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup mayonnaise or Vegenaise
1/4 cup grated Parmesan cheese
1 tablespoon finely chopped parsley

PREPARATION

  • Preheat oven to 375 °F.
  • Toss together the Jerusalem artichokes, garlic, olive oil, salt, and pepper.
  • Place on a rimmed baking sheet and roast until lightly caramelized, about 15–20 minutes.
  • Place in food processor with mayonnaise and cheese, and pulse until almost smooth (I like a bit of texture left in it).
  • Taste for seasonings and add additional salt and or pepper if needed.
  • Place in bowl and stir in parsley.

Yields around 2 cups. Prep time, 10 minutes; cook time, 20 minutes.

Cook’s note: Use as a dip for pita or veggies or as a spread on crostini.

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