plantook

Plant Oriented Cooking


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RECIPE: Roasted Sunchokes


INGREDIENTS

  • 2 to 3 large sunchokes, sliced 1/4-inch thick
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 sprig of fresh rosemary, leaves removed
  • 3 to 4 cloves of garlic, peeled and left whole

METHOD

  1. Preheat the oven to 425 degrees F.
  2. Scrub the sunchokes under cold running water and slice 1/4-inch thick.
  3. Add the sunchokes and garlic to a roasting pan and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated.
  4. Sprinkle with the salt and rosemary.
  5. Bake for 15 to 20 minutes, until the sunchokes are tender inside, like a potato.

NUTRITION


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RECIPE: Crispy Sunchokes


INGREDIENTS

  • 2 tablespoons olive oil
  • 2 pounds small sunchokes, scrubbed, quartered
  • Kosher salt and freshly ground black pepper
  • 4 sprigs rosemary
  • ¼ cup unsalted butter
  • 3 tablespoons aged balsamic vinegar

METHOD

  1. Heat oil in a large skillet with a lid, over medium-high heat. Add sunchokes and ¼ cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.
  2. Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer; transfer to a platter.
  3. Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
  4. Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over sunchokes.

NUTRITION

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