maple-roasted lotus root, sunchokes, and leeks
If you haven’t tried this dish yet, you must! It is insanely good. It is also perfect for the holidays! If you can’t find lotus root in your local store, ask the store to start carrying it! You can also buy dried lotus root…or just make the dish without it. I made this the other night without the lotus root and it was still delicious. This dish tastes so good, and is SO good for you!!!
20 min cook | 5 servings | 15 min prep
- 4" piece of lotus root (about 1/2 of a medium root)
- sliced into thin rounds 1 na
- sunchokes (also called Jerusalem artichokes)
- thinly sliced 3 na
- small or 1/2 of a large
- thick leek (white park only)
- sliced into thick half-moons 2 na
- garlic cloves
- pressed or minced 2 na
- olive oil 1 tbsp
- hoyu or 3 pinches fine sea salt 1 tsp
- maple syrup 1 tbsp
- Preheat the oven to 375 degrees F.
- Place all vegetables and garlic in a bowl.
- Add the oil
- and toss to coat.
- Spread the veggies onto a baking sheet.
- Roast the vegetables for 12 minutes
- then sprinkle with the shoyu and syrup.
- Stir to coat.
- Return the vegetables to the oven
- and roast an additional 10 minutes.
- At this point
- check to see if the vegetables are tender and becoming golden.
- If not
- return to the over for 5 to 10 minutes longer.
- Serve warm.