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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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.