Baked Jerusalem artichoke with parsnips

Ingredients:

• 220 g Jerusalem artichoke, cut into pieces
• 4 parsnips (about 220 g), cut into large cubes
• 1 small onion, diced into medium cubes
• 2 cloves garlic, crushed
• 2 tsp fresh rosemary, coarsely chopped
• 1/4 cup canola oil
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper

Preparation:

1. Preheat oven to 175°C.
2. In a medium bowl, combine the Jerusalem artichokes, parsnips, onion, garlic, rosemary, canola oil, salt and pepper and toss to distribute evenly.
3. Transfer to a baking sheet and roast until vegetables are browned and tender, 20 to 25 minutes.
   
   
   Jerusalem artichokes are tubers of irregular shapes. When cooked, they acquire a starchier texture. Jerusalem artichokes contain a large amount of minerals and are also a source of fiber.