1kg of Jerusalem artichoke.

Recipe 1: Roasted Jerusalem Artichokes with Rosemary

Utensils:

Baking tray
Knife and cutting board

Ingredients:

500g Jerusalem artichokes, scrubbed and halved
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
Salt and pepper to taste

Instructions:

Preheat the oven to 200°C.
Toss the halved Jerusalem artichokes with olive oil, rosemary, salt, and pepper.
Spread on a baking tray and roast for 30-35 minutes until golden and tender.
Serve as a rustic, earthy side dish.

Recipe 2: Jerusalem Artichoke Soup

Utensils:

Saucepan
Blender

Ingredients:

500g Jerusalem artichokes, peeled and chopped
1 onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
500ml vegetable stock
Salt and pepper to taste

Instructions:

Heat olive oil in a saucepan and sauté onion and garlic until soft.
Add the chopped artichokes and cook for 5 minutes.
Pour in the vegetable stock and bring to a boil. Simmer for 20 minutes.
Blend the soup until smooth and season with salt and pepper before serving.