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or Sunchokes
and then roast on a parchment sheet-covered baking pan for a half hour at 325 degrees
vibrant flavor without being too sweet
trim off the base (and roots) and wash leaves well
Rosemary Fresh fruit or SunchokesThe potent, woody scent of rosemary is instantly recognizable. There is no flavor quite like rosemary. This woodsy aromatic herb has notes of evergreen, citrus, lavender, pine, sage, pepper, mint, and sage. Unlike more fragile herbs, this sturdy ingredient holds up extremely well to heat and prolonged cooking times and can be added at the beginning of cooking to braises and stews. Rosemary can be used with the needles removed and minced or as whole
