Roasted Jerusalem Artichokes Cooked this way, Jerusalem artichokes taste like a cross between turnips and potatoes. Makes 4 servings.
	Ingredients: 4 cloves garlic, smashed, then chopped 21/2 tablespoons extra-virgin olive oil 11/2 pounds Jerusalem artichokes Kosher salt and freshly ground black pepper to taste 1 tablespoon chopped fresh parsley
	Instructions: 1. Preheat oven to 500F. 2. Put garlic and oil in a microwaveable dish. Cover with a paper towel and cook in microwave oven at half power for 2 minutes (3 minutes if a low-wattage oven). Set aside. 3. Peel Jerusalem artichokes and cut into pieces the size of golf balls. 4. Put in a shallow roasting pan large enough to hold all in one layer comfortably. 5. Strain garlic from oil and pour oil over the chokes. 6. Add salt and pepper and toss. 7. Cook about 20 minutes (tossing once or twice) or until tender. 8. Sprinkle on the parsley and serve.

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