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With za’atar spiced Jerusalem artichoke wedges

Our chef cleans the Jerusalem artichoke, cuts it into wedges, then blanches, fries, and seasons them with za’atar and salt.Topinambour, or Jerusalem artichoke, has a slightly sweet and nutty flavor.

Ingredients

Salt
Water
Jerusalem artichoke/topinambur
Za'atar spice blend

Preparation

  1. Clean and peel the Jerusalem artichoke.
  2. Cut the Jerusalem artichoke into quarters (wedges).
  3. Blanch the wedges for 4 minutes in salted water.
  4. Pat the wedges dry.
  5. Fry the wedges until golden brown.
  6. Mix salt to taste with za'atar spice blend.
  7. Season the warm wedges to taste with the salt-za'atar mixture.