Ingredients:
1. 250g Jerusalem artichokes sliced in wedges
2. 250g potatoes sliced in wedges
3. 1 TBS olive oil
4. Salt to taste
5. A sprinkling of parsley for garnish
Directions:
1. Pre-heat oven to 180 degree celsius.
2. Place Jerusalem artichokes and potatoes in an oven-proof dish, drizzle and coat and mix well with live oil and salt.
3. Bake in the oven for 45 mins.
4. Garnish with parley and serve :-)
Additional Information:
Years ago, I was served this at a dinner from one of Mr. FECS's friends, and I never forget how tasty the Jerusalem artichokes were. It goes well roasting with potatoes or roasting on its own. Both Mr. FECS and I love it, but our Little FECS didn't like it though.
Pre-cooked. Note: I used half-cooked potatoes here, since I have already roasted some potatoes.
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