Roasted Jerusalem artichoke with garlic, EVO Oil and liquorice

Ingredients:

Jerusalem artichoke gr 500
Garlic n. 2 cloves
Extra Virgin Olive Oil q.s.
Liquorice powder q.s.
Salt q.s.
Pepper q.s.

Procedure:

Wash the Jerusalem artichoke thoroughly and cut them into pieces.

Blanch them in salted water for a few minutes.

In a pan, heat the Extra Virgin Olive Oil with the garlic cloves and brown them until golden.

Add the Jerusalem artichoke and cook until golden brown and crispy on the outside.

Sprinkle with liquorice powder and serve with herbs to taste.

Oil and Flavor: Perfect Pairings for Your Recipes

For this recipe, we recommend a Bella di Cerignola (Puglia) organic monocultivar EVO oil. Medium fruity, herbaceous type, with hints of broad bean and fresh pea. Medium-light spicy and bitter notes.