Hi friends, and happy winter!! I’m sharing an easy recipe that Pedro and I have been enjoying lately – roasted sunchokes!
What is a sunchoke?
Sunchokes are a tubular root vegetable, similar in form to ginger root. They’re also known as Jersualem artichokes, and of the sunflower family. They taste similar to potato (a bit starchy), but have a hit of sweetness and a slightly more buttery flavor. I first discovered this root veggie earlier this summer at a Latin inspired restaurant with a friend, and recently enjoyed it on the winter menu at Tatte Bakery. At the bakery they serve these warm roasted root vegetable with a creamy labneh spread, sautéed spinach, aleppo chili oil and a poached egg – whoa. Served with warm, toasty sourdough, this dish was so delicious!! Where has this veggie been all my adult life?
This recipe is easy – slice the sunchokes, toss with oil, and roast until soft. Peeling is optional! It’s nice to cut these on the thinner side so they cook a bit faster – and if you’re patient, some parts will get a little crispy! Top with salt and pepper, and that’s it. They would also be great with a hint of garlic (garlic infused olive oil).
Let me know if you try this recipe, and enjoy!!
Easy Oven Roasted Sunchokes
- 2 handfuls sunchokes
- 1-2 Tablespoons oil (olive oil, avocado oil and canola will work)
- salt and pepper, to taste
- Heat oven to 400F. Rinse the sunchokes and peel off any dark spots if desired from the skin (peeling is optional).
- Slice the sunchokes in into rounds, similar in shape to a potato chip but thicker (about 1/4" or 5cm). Add sliced sunchokes to a baking dish and toss with oil; place in oven to roast until soft. This took me about 45 minutes, but will vary depending on the thickness of your cut.
- Once slices are evenly cooked, browed a bit and quite soft, remove and toss with salt pepper. Serve warm.