Roasted Sunchokes (aka Jerusalem Artichokes)
This recipe, found on allrecipes.com is an easy way to cook these vegetables. Sunchokes (aka Jerusalem artichokes) are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet.
1 pound sunchokes
¼ cup olive oil
2 Tablespoons dried thyme
1 Tablespoon minced garlic
sea salt to taste
- Preheat oven to 350°F.
- Scrub sunchokes and cut out eyes. Cut into 1-inch pieces.
- Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add sunchoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
- Roast until sunchokes are tender, 35 to 45 minutes.