Baked Jerusalem Artichokes with Walnuts – GF, Vegan
Prep time
Cook time
Total time
Another yummy vegetable side dish. Great on its own or accompanying fish.
Author: thefussiesteater.com
Recipe type: Vegetables, Salad, Legumes
Serves: 2
Ingredients
- 150g can Cannellini Beans – drained and washed thoroughly
- 20g Walnuts – soaked for 2-4hours then broken into small pieces
- 550g Jerusalem Artichokes – peeled and chopped into bite size pieces
- 10 Kalamata Olives – sliced
- 3 Sundried tomatoes – sliced
- Cracked pepper
- Rock salt
- DRESSING
- ½ tsp Horseradish
- Juice of 1 lemon
- 1 Tbs Nutritional yeast
- 1 tsp Agave Nectar or Honey
- ¼ heaped tsp Brown rice miso paste (or White would work even better)
- 5 garlic cloves – finely chopped
- 1 tsp Dijon mustard
- Sumac to garnish
Instructions
- Pre-heat oven to 180 degrees Celsius
- Season the Jerusalem Artichokes with salt and pepper and lay them on a non-stick baking tray.
- Bake on the top shelf for approx 25min
- Meanwhile, add the wet ingredients to a small bowl and combine well
- Remove Jerusalem Artichokes from the oven and pour over half the dressing, mix well
- Put back in the oven on 220 degrees Celsius for an additional 10min
- Remove again and scatter the beans and walnuts ontop of the Jerusalem Artichokes and bake for a further 10min
- Remove from oven, place in a serving bowl
- Pour over the remaining dressing
- Add the olives and sundried tomatoes
- Combine well
- Sprinkle Sumac ontop
- Serve
- Delicious!
This post was submitted to ‘Allergy Friendly Friday 4/20/12‘ @ http://www.cybelepascal.com and to ‘Fat Tuesday: April 24, 2012′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 4/24/12‘ @ http://simplysugarandglutenfree.com
