Boiled And Roasted Sunchokes (Jerusalem Artichoke)
EatSimpleFood.com
This simple and crispy boiled and roasted sunchoke recipe brings out the sweetness, earthiness, and nuttiness of these Jerusalem Artichokes (another name for sunchokes).
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Stovetop / Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
Scale
- 1 lb sunchokes (Jerusalem Artichokes), rinsed
- 1 1/2 Tbsp olive oil
- 1/2 tsp salt
- pinch black pepper
- 1-2 green onions, sliced as garnish
Instructions
- Preheat oven to 425F.
- Bring a medium pot of water to a boil, add 1 tsp of salt and throw in whole sunchokes. Optional: add 1 ½ -2 Tbsp lemon juice or vinegar if afraid of getting gas 🙂
- Boil ~ 15 minutes or until tender but al dente / firm (not falling apart - you still have to slice them).
- Drain and cool ~ 15 minutes or (ice bath and drain). Try to dry with a paper towel as best as possible.
- Slice into ½" coins and toss in a bowl.
- Gently mix in olive oil, salt, and pepper to bowl of sunchokes.
- Roast (uncovered) on a lined baking sheet ~ 15 - 20 minutes (turning once if needed) until browned. Sunchokes should be tender in the middle but the skin should be crispy.
- Add salt to taste. Happy Eating! Beckie
Notes
- Don't over boil the sunchokes or they will be too soft to slice and roast. They won't stay together. Turn them into a mash or just eat as is.
- If sunchokes are small they will boil faster than larger ones. Take the smaller ones out of the boiling water sooner if they are different sizes. The larger ones can stay longer in the boiling water.
Find it online: https://eatsimplefood.com/boiled-roasted-sunchokes/