I've been holding out on you long enough. I'm finally sharing a sunchoke recipe!
When I first tried sunchokes last year, I cooked them in some butter on the stove. Absolutely delicious, trust me.
This time around, I knew I wanted to try roasting them. I stumbled across this recipe from The Kitchn and was sold.
I also had an onion that needed to be used before going bad, so I decided to throw that in with the sunchokes. Wise decision!
|Ugh...I miss the sun & natural light!|
A lot of you asked about the taste of sunchokes. To me, they're like a mix of artichokes and potatoes - with a deep nuttiness and earthy flavor. If you happen to see them at your local farmers' market, definitely buy some!
By the way, you can eat the skin of sunchokes - no need to peel them!
Roasted Sunchokes & Onions
Adapted from: The Kitchn
2 to 3 large sunchokes (about 2 cups), scrubbed & sliced 1/4-inch thick
1 onion, cut into wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon rosemary
Preheat oven to 400 degrees. In a medium bowl, combine all the ingredients and toss to coat. Place on a roasting or baking pan.
Bake for 20-25 minutes, stirring halfway. Enjoy!
Yield: 2 servings