Boiled & Roasted Sunchokes
This simple recipe brings out the sweetness and nuttiness of the sunchoke (AKA Jerusalem Artichoke). The skin is thin and edible. Careful not to eat too much though as they have inulin – a carbohydrate that can occasionally cause bloating and gas. Not worth avoiding, just don’t eat too much! Sunchokes are often called Jerusalem Artichokes, although they are a variety of Sunflower. However both the artichoke and the sunchoke are in the same family (Aster / Daisy). This tuber (root vegetable) looks similar to ginger.
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Total Time: 55 minutes
- Yield: 4
- Category: Side Dish
- Method: Stovetop / Oven
- Cuisine: International
- 1 lb sunchokes (Jerusalem Artichoke)
- 3 Tbsp olive oil
- 1/2 tsp sea salt
- pinch black pepper
- 3 green onions, sliced as garnish
- Preheat oven to 425F.
- Bring a medium pot of water to a boil, add 1 tsp of salt and throw in sunchokes. Cook ~ 15-20 minutes or until tender but firm (not falling apart – you still have to slice them).
- Cool ~ 15 minutes and slice. Gently mix in olive oil, salt, and pepper. Roast (uncovered) on a lined baking sheet ~ 15 – 20 minutes (turning once) until browned. Sunchokes should be tender in the middle but the skin should be crispy.
- Add salt to taste. Happy Eating! Beckie
Things In My Kitchen:
- 12 x17 jelly roll baking sheet – I use this for practically everything that goes in my oven.
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Keywords: Sunchokes, Jerusalem Artichokes, Gluten Free, Dairy Free, Low Carb, Vegan, Vegetarian, Vegetables