Roasted Sunchokes with Salsa Verde

If you’re not familiar with sunchokes (aka Jerusalem artichokes), they’re essentially a cross between a potato and an artichoke. They have a potato-like texture and appearance, with an artichoke-like flavor. If you haven’t tried them before and happen to spot them in your local grocery store, I certainly recommend snatching them up. On the other hand, if you’re already familiar and approving of the sunchoke, I have a pretty awesome recipe for you here.

Roasted Sunchokes with Salsa VerdeRoasted Sunchokes with Salsa Verde

The first step is to roast the sunchokes in a hot oven until they’re browned and crispy on the outside, and creamy in the center. I notice varying results in my own oven depending on the size of the batch and the sheet tray I use, so the recipe details several methods to achieve optimal browning.

Roasted Sunchokes with Salsa Verde

5.0 from 1 reviews
Roasted Sunchokes with Salsa Verde
 
Author:
Serves: 45 mins
Ingredients
  • 2lb sunchokes (aka Jerusalem artichokes), scrubbed, sliced in half lengthwise, cut into 1 inch pieces
  • 3T extra virgin olive oil, or enough to coat
  • 3 anchovies
  • 1 large garlic clove, crushed in garlic press
  • 1 ½ T capers, roughly chopped
  • ⅓ C parsley, finely chopped
  • 3T extra virgin olive oil
  • 1 ½ T lemon
  • Kosher salt
Instructions
  1. Preheat oven to 450°F.
  2. Place sunchokes on a baking sheet. Season with oil and salt, and toss to coat. Arrange flesh-side down.
  3. Place on the center rack of the oven.
  4. After 10 minutes, check for browning. Flip all well-browned pieces. This may take another 5-10 minutes.
  5. Roast for a total of 25-30 minutes, or until all pieces are well-browned and creamy in the center.
  6. If the sunchokes aren’t as browned as desired before they’re cooked through, turn them flesh-side up and place under the broiler until you reach desired color. You can also brown them flesh-side down in a hot pan on the stove top.
  7. While the sunchokes roast, prepare the salsa verde. Using a mortar and pestle, combine the anchovies and garlic to a paste-like texture. You can also achieve this using a small food processor, or a knife and cutting board.
  8. In a bowl, combine the anchovy mixture, capers and parsley. Stir in oil and lemon. Season with salt, to taste.
  9. Serve the sunchokes with the salsa verde, and enjoy.

sunchokes-with-salsa-verde,-retouch-6

Sabrina Russo

My name’s Sabrina. Brina for short. I am an assistant to a food photographer and chef, a registered dietitian and full-time foodie. Hope you enjoy my recipes!

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