Chili Roasted Sunchokes Parsnips Recipes

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ROASTED SUNCHOKES WITH SALSA VERDE



Roasted Sunchokes with Salsa Verde image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup extra-virgin olive oil
2/3 cup parsley, roughly chopped (about 1 small bunch)
2 tablespoons capers, drained
4 oil packed anchovies, chopped
2 cloves garlic, peeled
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1 1/2 pounds sunchokes, scrubbed very well, and cut into even size 1/2- to 1-inch chunks
5 cloves garlic, peeled
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the salsa verde: Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor. Season with salt and pepper. Mash until coarse and smooth.
  • For the sunchokes: Preheat the oven to 400 degrees F. Place the sunchokes and garlic on a sheet tray. Drizzle with the olive oil and toss. Season with salt and pepper and toss again.
  • Roast for 30 minutes, tossing halfway through cooking. Place in a bowl and serve with a few spoonfuls of the salsa verde.

OVEN-ROASTED PARSNIP AND SUNCHOKE



Oven-Roasted Parsnip and Sunchoke image

Sunchokes are tubers, like potatoes, and resemble ginger root. They come from a type of sunflower native to North America. Many people try to peel sunchokes, but I find it is easier to wash them well before tossing them in oil. Parsnips and onions add a nice complexity to this side dish.

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1/2 pound sunchokes (also called Jerusalem artichokes), chopped (see Cook's Note)
4 parsnips (about 1/2 pound), cut into large dice
1 small onion, cut into medium dice
2 cloves garlic, minced
2 teaspoons fresh rosemary, roughly chopped
1/4 cup canola oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium mixing bowl, combine the sunchokes, parsnips, onions, garlic, rosemary, canola oil, salt and pepper and toss until thoroughly combined.
  • Transfer to a sheet pan and roast until the vegetables are browned and tender, 20 to 25 minutes.

ROASTED SUNCHOKE WITH CREAMY GOAT CHEESE



Roasted Sunchoke with Creamy Goat Cheese image

Provided by Daphne Brogdon

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

2 pounds sunchokes, cut into small chunks
Kosher salt and fresh ground pepper
1/4 cup plus 3 tablespoons olive oil
1 head garlic
5 ounces goat cheese, softened
2 tablespoons fresh chives, chopped
Preheat the oven to 425 degrees F.

Steps:

  • Spread the sunchokes out evenly on a baking sheet. Season generously with salt and pepper and drizzle with 1/4 cup olive oil. Mix them around with your hands so everything gets evenly coated.
  • Slice off the top part of the head of garlic to expose a small amount of the cloves. Place the head, root-side down, in a piece of aluminum foil. Season the top cut part with salt and pepper and drizzle with 1 tablespoon olive oil. Wrap the garlic in the foil, creating a package, and place it on the baking sheet with the sunchokes. Roast until the sunchokes are brown and slightly tender, 45 to 50 minutes.
  • While the sunchokes are still hot, smash them with a potato masher or fork. They should be smashed but not completely mashed up.
  • In a large bowl, combine the goat cheese, chives, a generous pinch of salt and pepper and the remaining 2 tablespoon olive oil. Add the smashed sunchokes. Take the garlic out of the foil. Squeeze the bulb so that the roasted cloves come out of the skins and fall into the bowl with the goat cheese and sunchokes. Stir it all up until the ingredients are blended and the sunchokes well coated. Serve immediately.

SUNCHOKE SOUP WITH GINGER OIL



Sunchoke Soup with Ginger Oil image

Sunchokes have the soft freshness of artichoke hearts with the earthiness of root vegetables-perfect for simmering with leeks and blending with butter for a rich, velvety soup. Plus, a finishing drizzle of ginger oil adds a nice kick!

Provided by Elise Kornack

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

2 leeks, green tops only
10 tablespoons cold unsalted butter, divided, cut into individual tablespoons
5 cloves garlic
1 quart water or vegetable stock, plus more as needed to thin soup
1 pound sunchokes, also called Jerusalem artichokes
2 bay leaves
kosher salt
4 ounces ginger
2/3 cup grapeseed oil

Steps:

  • Soup: Roughly chop dark green leek stalks. In a heavy-bottomed pot over medium-low heat, melt 3 tablespoons butter; then add leeks. Smash and peel garlic cloves and add them to the pot. (If you're using a Vitamix to pureé the soup later, you can leave garlic skins on.) Continue to cook leeks and garlic until soft, stirring occasionally, 2-3 minutes. Meanwhile, in a small saucepan over low heat, warm the water or stock.
  • Roughly chop unpeeled sunchokes to a uniform size, about 1-inch pieces. Set aside. Meanwhile, tilt the pot with the leeks to pool the butter. Place bay leaves on top of the butter so they lightly fry for about 5 seconds. Then stir and continue sautéing until there is less popping coming from the pot, 2-3 more minutes.
  • Ginger Oil: Slice unpeeled ginger into coins. Place in skillet over medium-high heat along with the oil. Heat until the ginger begins to fry, 2-3 minutes; fry for 1 minute, then turn off heat and set aside to cool. Once cool, store ginger and oil in a jar with a tight-fitting lid. (Ginger Oil can be made in advance; it will keep in jar, refrigerated, for two months.)When leeks are melted, remove from heat and season with a pinch of salt and stir. To the pot, add sunchokes and the warm water or stock. Turn heat to low and bring to a simmer. Once simmering, cook uncovered until the sunchokes are soft, 25-45 minutes. (Cooking time will depend on the freshness and water content of the sunchokes.)
  • When the sunchokes are soft and break apart, discard the bay leaves before adding the contents of the pot to a blender. (If you're using a high-speed blender such as Vitamix, you can leave the bay leaves in.) Replace the lid and blend on low speed to combine the ingredients; then slowly increase the blender speed to medium for 30 seconds. Turn speed back to low, remove the cap, and add the butter one piece at a time, so it emulsifies into the soup. When all of the butter has been emulsified, place the cap back on and purée at high speed for 30 seconds. (Optional: Pour soup through a fine-mesh strainer or chinois back into the pot for a more refined texture.)
  • Assembly: Taste soup and adjust seasoning. Ladle warm soup into bowls. Drizzle a spoonful of Ginger Oil on top and serve.

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)



Roasted Jerusalem Artichokes (or Sunchokes) image

This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, 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. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!

Provided by qwertycook

Categories     Appetizers and Snacks

Time 45m

Yield 4

Number Of Ingredients 5

1 pound Jerusalem artichokes (sunchokes)
¾ cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
  • Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
  • Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g

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