By David Cohlmeyer

Makes 4 servings

Leaving the skin on and slow cooking are the best ways to avoid mushy Jerusalem artichokes. Since sunflowers are also native to our part of the world, cold-pressed sunflower oil is an absolutely delicious addition to this dish – even better than a good olive oil. White pepper really brings out the tuber’s earthy notes.

2 pounds Jerusalem artichokes, cleaned and cut into 1-inch lengths
1 small onion, diced
2 tbsp sunflower oil or extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground white or black pepper

Preheat oven to 350°F. In a roasting pan, toss together the Jerusalem artichokes, onion, oil, salt and pepper. Spread them out evenly and bake until the artichokes are crisp-tender, about 45 minutes. (If you are roasting meat in the oven, the tossed ingredients can be spread around the meat in the roasting pan for the final 45 minutes of cooking.)