Roasted Jerusalem Artichoke With Feta & Garlic Dill Butter
1 lbs jerusalem artichokes aka sunchokes
1 Tbsp olive oil
Salt & pepper
2 Tbsp butter, melted
2 garlic cloves, crushed
2-3 Tbsp dill, chopped
1 handful feta, crumbled
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Preheat the oven to 350°F.
Wash & scrub the sunchokes well (no need to peel) then cut into thin slices or wedges.
Mix sunchoke slices with olive oil, salt & pepper, & roast for 25-30 minutes, or until they become soft and golden-colored.
Melt butter & add the crushed garlic & chopped dill. Pour over the roasted sunchokes while still hot, and distribute well.
Serve, sprinkle with a good amount of feta cheese.