Chili Roasted Sunchokes Parsnips Recipes
ROASTED SUNCHOKES WITH SALSA VERDE
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
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
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
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 JERUSALEM ARTICHOKES (OR SUNCHOKES)
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
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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11 SUNCHOKE RECIPES THAT WILL MAKE YOUR TASTE BUDS DANCE!
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- Sauteed Sunchokes with Lemon-Herb Tahini. Sauteed Sunchokes with Lemon-Herb Tahini is a delightful and simple recipe that brings out the best flavors of this winter root vegetable.
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- Preheat oven to 400F (200C), or 375F (190C) for Convection/Fan. Spray or line with parchment a baking sheet.
- Scrub Jerusalem Artichokes as clean as you can, or peel them if you prefer. Cut each into bite-sized pieces, roughly 1 1/2 in or 4 cm cubes. Place the cubes into a bowl. Drizzle the oil over the cubes and sprinkle with salt.
- Place in preheated oven, and roast until golden and crispy, 40-50 minutes. I turned my cubes twice during the bake to make sure all the surfaces browned, and removed them after 45 mins.
- Sprinkle a bit more salt over the cubes, and grind some pepper over them. In a small jar or dish, mix together the Olive Oil and Rice Vinegar, and drizzle over the roasted Sunchokes, then sprinkle with the finely chopped herbs. Add a bit more salt, stir and serve.
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