If you haven’t tried this dish yet, you must! It is insanely good. It is also perfect for entertaining. If you haven’t tried sunchokes yet, they’re sometimes called Jerusalem artichokes and are a rich source of healthy prebiotic fiber for your microbiome and they’re very yummy. They have a creamy texture and sweet flavor. 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 without the lotus root and it was still delicious. This dish tastes so good, and is SO good for you.
Prep Time: 15 minutes | Cook Time: 20 minutes | Yields: 5 servings
Ingredients
1 4″ piece of lotus root (about 1/2 of a medium root)
3 small or 1 large sunchokes (also called Jerusalem artichokes) thinly sliced
2 thick leeks (white park only), sliced into thick half-moons
2 garlic cloves, pressed or minced
1 tbsp olive oil
1 tsp shoyu or 3 pinches fine sea salt
1 tbsp maple syrup
Directions
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.
