Roasted Jerusalem Artichoke

For roasted Jerusalem artichokes, peel the Jerusalem artichoke tubers with a peeler and knife. The smoother the tuber, the easier it is to remove the peel.

Store the peeled tuber in cold water until all the tubers are peeled. Put a little olive oil in a pan and add the dabbed and sliced Jerusalem artichokes.

Fry slowly over moderate heat, turning frequently. Season the fried Jerusalem artichokes with salt and ground cumin.

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