In her blog, Nina Khosla of New Horton, NB, writes, “I was going to make a roasted-garlic hummus, but then I had the brilliant idea of using Jerusalem artichokes instead of chickpeas. The sunflower seeds seemed like a natural fit, being of the same family.”
Ingredients
1/3 cup raw sunflower seeds
1 bulb garlic
Thyme sprigs
2 cups Jerusalem artichokes, chopped
Olive oil
Salt and pepper
Juice from ½ lemon
Directions
Slice the top off the garlic bulb and put it in a small ovenproof container. Pour 1-2 tsp olive oil over garlic and sprinkle with salt and thyme. Cover with tin foil and bake 45 minutes at 400°F.
Put Jerusalem artichokes in a roasting pan with generous amounts of olive oil, salt and pepper. Roast for 15 minutes, stir; roast 15 minutes more.
Toast the sunflower seeds (3-5 minutes).
Pop garlic cloves in the food processor with sunflower seeds, Jerusalem artichokes and lemon. Add ~3 Tbsp olive oil, ½ teaspoon salt and pepper.
From the kitchen of Nina Khosla
Source: The Albert County Museum cookbook, Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes
Ingredients
1/3 cup raw sunflower seeds
1 bulb garlic
Thyme sprigs
2 cups Jerusalem artichokes, chopped
Olive oil
Salt and pepper
Juice from ½ lemon
Directions
Slice the top off the garlic bulb and put it in a small ovenproof container. Pour 1-2 tsp olive oil over garlic and sprinkle with salt and thyme. Cover with tin foil and bake 45 minutes at 400°F.
Put Jerusalem artichokes in a roasting pan with generous amounts of olive oil, salt and pepper. Roast for 15 minutes, stir; roast 15 minutes more.
Toast the sunflower seeds (3-5 minutes).
Pop garlic cloves in the food processor with sunflower seeds, Jerusalem artichokes and lemon. Add ~3 Tbsp olive oil, ½ teaspoon salt and pepper.
From the kitchen of Nina Khosla
Source: The Albert County Museum cookbook, Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes
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