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“Sunchokes (Jerusalem Artichokes)”

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It looks like the love child of a potato and a knob of ginger. It’s starchy, sweet and still has that vingar note of an artechoke. Sunchokes, or jerusalem artichokes are a tuber treat that comes around in late winter and early spring. They’re easy to cook and a fantastic snack. Or serve them as a side like hash browns. I use an immersion circulator, but you could also slow roast them or boil them before roasting.

 

 

Ingredients:

5 Medium Sized Sunchokes

1 Clove Garlic, Smashed

3 T Olive Oil

Salt and Pepper To Taste

 

 

Preheat your Circulator to 190F

 

 

Make sure your sunchokes are washed clean. Place your sunchokes in a bag and add the remaining ingredients.

 

 

Either submerge them slowly to push the air out, or vacuum seal the bag and drop it in the bath. Cook for 1 hour.

 

 

Remove the sunchokes from the bag and place on a sprayed sheet tray.

 

 

Using something flat, like a cup measurer, and flatten them to about ¼” thick.

 

 

Take your bag juices and dump them over the sunchokes.

Roast in an oven at 425F for 20-30 minutes, or until they’re beautifully golden brown.

 

 

Serve hot, and dive in! They’re delicious with some sour cream, or even on a sandwich! You’ll notice how much like artichokes they taste, with a delicious starchiness.

 

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