Maple Roasted Lotus Root with Sunchokes and Leeks

SERVES 4 to 6
 


INGREDIENTS
4” piece of lotus root (about 1/2 of a medium root), sliced into thin rounds
3 sunchokes (also called Jerusalem artichokes), thinly sliced

2 small or 1/2 of a large, thick leek (white park only), sliced into thick half-moons
2 garlic cloves, pressed or minced

1 tablespoon olive oil

1 teaspoon shoyu or 3 pinches fine sea salt

1 tablespoon maple syrup
 


STEPS
Preheat the oven to 375 degrees F.

Place all vegetables and garlic in a bowl.

Add the oil, and toss to coat.

Spread the veggies onto a baking sheet.

Roast the vegetables for 12 minutes, then sprinkle with the shoyu and syrup.

Stir to coat.

Return the vegetables to the oven, and roast an additional 10 minutes.

At this point, check to see if the vegetables are tender and becoming golden.

If not, return to the over for 5 to 10 minutes longer.

Serve warm.