Roasted Sunchokes Recipes

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

Ingredients

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

ROASTED SUNCHOKES/ JERUSALEM ARTICHOKES

Roasted Sunchokes/ Jerusalem Artichokes image

I just pulled up 20 pounds of sunchokes from one plant. A knobby tubers look a lot like ginger root is in the sunflower family. Its nutty in flavor and has a nice crunch No need to peel but does need a very good scrubbing with a stiff brush. Sunchokes also contain vitamin C, phosphorus and potassium and are a very good source of iron. This tuber is very rich in inulin, a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties. These benefits come at a healthy price; the food can have a potent wind-producing effect. Inulin a type of carbohydrate that is a derivative of fructose. We don't have the digestive enzymes for this, and foods that we can't digest cause gas. Which is why the seeds play a role in this recipe. They are in for flavor as well as helping with the bloating and gas. It's volatile oils reacts efficiently in treating the gastro-intestinal tract. The main properties of the herb make it an effective stimulant of gastric secretion, it regulates stomach functions; it has anti-inflammatory properties for the intestines; it is a gastric and intestinal antiseptic and diuretic. The seeds help in stimulating food appetite and digestion, As it does your breath good! The seeds are an excellent source of minerals like iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium.

Provided by Rita1652

Categories Vegetable

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil or 2 tablespoons coconut oil
3 lbs jerusalem artichokes (suncokes, Very well scrubbed sliced into 1/4 slices and rinsed again and left in water till ready to)
1/4 teaspoon cumin seed
1/4 teaspoon anise seed
1/4 teaspoon fennel seed
1/4 teaspoon caraway seed
1/4 teaspoon cardamom seed (all seeds can be used or mix and match enough to equal 1 1/4 teaspoon of seeds)
6 garlic cloves, sliced
1/2 teaspoon salt
1 teaspoon finely minced fresh rosemary
fresh cracked pepper

Steps:

Preheat oven to 425.
Pour oil on 2 sheet pans. Place half of the drained chokes on each pan tossing to coat with oil.
On a wet cutting board place the seeds and chop with a sharp knife. To grind and leave some whole.
Add remaining ingredients to the seeds, toss to combine.
Distribute the seeds mixture on the sunchokes.
Roast for 15 minutes flip roast 15 more minutes. Or until chokes are crisp and tender inside.Just like a roasted potato.
Garnish with additional seeds and rosemary.

ROASTED SUNCHOKES

Roasted Sunchokes image

Roasted sunchokes are sliced and tossed with olive oil, salt, pepper, and roasted until caramelized and tender. An easy and healthy vegetable side dish for fall or winter! Note: Sunchokes are a high source of inulin, which can cause stomach discomfort for some people, especially if eaten in large quantities.

Provided by Laura / A Beautiful Plate

Categories Vegetable Side Dishes

Time 25m

Number Of Ingredients 5

Ingredients

1 lb sunchokes (Jerusalem artichokes) (rinsed and scrubbed well, and cut into ½-inch thick slices)
1½ tablespoons extra virgin olive oil (plus more for drizzling)
½ teaspoon Diamond Crystal kosher salt
freshly ground black pepper
1-2 sprigs fresh thyme (finely chopped)

Steps:

Preheat the oven to 425° Fahrenheit (220°C) with a rack in the center position. In a medium bowl, toss the sunchokes slices with the olive oil, salt, and pepper until well coated. Distribute the sunchokes, cut-side down in an even, thin layer on a half sheet pan. Be sure to leave space between them, as this will help them caramelize evenly.
Roast for 18 to 22 minutes, flipping the pieces halfway through, or until the sunchokes are lightly caramelized and fork tender.
Gently toss the roasted sunchokes with freshly chopped thyme leaves and a light sprinkle of kosher salt. I like to drizzle them lightly with extra virgin olive oil before serving, but this is optional. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 100 kcal, Carbohydrate 20 g, Protein 2 g, Fat 2 g, Sodium 269 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 1 g

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

Ingredients

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.

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

Ingredients

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.

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