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.
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.