When it comes to roasting vegetables, the question shouldn’t be: “What vegetables can you roast?” The question should be: “What vegetables can’t you roast?”
Last week, I had some leftover carrots, radishes and Jerusalem artichokes from the farmer’s market (and, sidenote: whoever says the farmer’s market is more expensive than the regular grocery store hasn’t purchased carrots, radishes, or Jerusalem artichokes there before…they’re cheap!) and, as a side for a roast chicken dinner, I decided to roast ’em all in the same oven.
The Jews have an expression: “Next year in Jerusalem!” The idea is that next year, whatever we’re doing or celebrating, we’ll do it in Jerusalem, the place where all Jews should aspire to someday go. (I do aspire to go there some day, though I think Rome may be higher on my list, if only for the pasta.)
Why do I bring that up here? I needed some kind of intro to a post about Jerusalem artichokes and that seemed as good a way to start as any. This post actually has nothing to do with Jerusalem, the city in Israel; it has to do with those knobby little tubers that you may have seen recently at the farmer’s market.