Thursday, January 15, 2015

Recipe of the Week: Roasted Sunchokes

Earlier this week I was at home sick in bed with a nasty chest cold.  Aside from being sick, I loved it...because it gave me the whole day to lay in bed and flip between the Cooking Channel and The Food Network.

Once of the best recipes that I saw was on an episode of Extra Virgin for Sunchokes or Jerusalem Artichokes, an item I have seen for many years, but had no clue how to prepare. 

The Jerusalem artichoke, also called a sunchoke is a species of sunflower, native to North America. Despite its name, the Jerusalem artichoke has no relation to Jerusalem and it is not a type of artichoke.  The artichoke part of the name comes from the taste of its edible tuber, as noted by the French Explorer Samuel de Champlain who sent the first samples back from Canada.  They are slightly sweet and have a fairly nutty sent.

This recipe is quite simple and can easily replace roasted potatoes.


Roasted Sunchokes


2 pounds sunchokes, cleaned and cut into cubes
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper


Preheat oven to 400F.  Toss the chopped sunchokes with the olive oil, salt and pepper. Arrange the seasoned sunchokes on a baking sheet.

Roast for 40 minutes or until golden brown.