ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)
This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!
Provided by qwertycook
Categories Appetizers and Snacks
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
- Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
- Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g
OVEN ROASTED SUNCHOKES (JERUSALEM ARTICHOKES) RECIPE
Steps:
- Preheat oven to 375 F.
- Chop sunchokes into 1-inch chunks. Toss on a baking sheet or roasting pan together with olive oil and soy sauce , coating well.
- Roast sunchokes in the oven for 35 to 45 minutes, or until soft and lightly golden brown.
- Season with a bit of extra salt and pepper, if desired.
Nutrition Facts : Calories 199 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 374 mg, Sugar 22 g, Fat 3 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
ROASTED SUNCHOKES
Roasted sunchokes are sliced and tossed with olive oil, salt, pepper, and roasted until caramelized and tender. An easy and healthy vegetable side dish for fall or winter! Note: Sunchokes are a high source of inulin, which can cause stomach discomfort for some people, especially if eaten in large quantities.
Provided by Laura / A Beautiful Plate
Categories Vegetable Side Dishes
Time 25m
Number Of Ingredients 5
Steps:
- Preheat the oven to 425° Fahrenheit (220°C) with a rack in the center position. In a medium bowl, toss the sunchokes slices with the olive oil, salt, and pepper until well coated. Distribute the sunchokes, cut-side down in an even, thin layer on a half sheet pan. Be sure to leave space between them, as this will help them caramelize evenly.
- Roast for 18 to 22 minutes, flipping the pieces halfway through, or until the sunchokes are lightly caramelized and fork tender.
- Gently toss the roasted sunchokes with freshly chopped thyme leaves and a light sprinkle of kosher salt. I like to drizzle them lightly with extra virgin olive oil before serving, but this is optional. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 100 kcal, Carbohydrate 20 g, Protein 2 g, Fat 2 g, Sodium 269 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 1 g
ROASTED SUNCHOKES WITH SALSA VERDE
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the salsa verde: Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor. Season with salt and pepper. Mash until coarse and smooth.
- For the sunchokes: Preheat the oven to 400 degrees F. Place the sunchokes and garlic on a sheet tray. Drizzle with the olive oil and toss. Season with salt and pepper and toss again.
- Roast for 30 minutes, tossing halfway through cooking. Place in a bowl and serve with a few spoonfuls of the salsa verde.
ROASTED SUNCHOKE WITH CREAMY GOAT CHEESE
Steps:
- Spread the sunchokes out evenly on a baking sheet. Season generously with salt and pepper and drizzle with 1/4 cup olive oil. Mix them around with your hands so everything gets evenly coated.
- Slice off the top part of the head of garlic to expose a small amount of the cloves. Place the head, root-side down, in a piece of aluminum foil. Season the top cut part with salt and pepper and drizzle with 1 tablespoon olive oil. Wrap the garlic in the foil, creating a package, and place it on the baking sheet with the sunchokes. Roast until the sunchokes are brown and slightly tender, 45 to 50 minutes.
- While the sunchokes are still hot, smash them with a potato masher or fork. They should be smashed but not completely mashed up.
- In a large bowl, combine the goat cheese, chives, a generous pinch of salt and pepper and the remaining 2 tablespoon olive oil. Add the smashed sunchokes. Take the garlic out of the foil. Squeeze the bulb so that the roasted cloves come out of the skins and fall into the bowl with the goat cheese and sunchokes. Stir it all up until the ingredients are blended and the sunchokes well coated. Serve immediately.
OVEN-ROASTED PARSNIP AND SUNCHOKE
Sunchokes are tubers, like potatoes, and resemble ginger root. They come from a type of sunflower native to North America. Many people try to peel sunchokes, but I find it is easier to wash them well before tossing them in oil. Parsnips and onions add a nice complexity to this side dish.
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, combine the sunchokes, parsnips, onions, garlic, rosemary, canola oil, salt and pepper and toss until thoroughly combined.
- Transfer to a sheet pan and roast until the vegetables are browned and tender, 20 to 25 minutes.
ROASTED SUNCHOKES/ JERUSALEM ARTICHOKES
I just pulled up 20 pounds of sunchokes from one plant. A knobby tubers look a lot like ginger root is in the sunflower family. Its nutty in flavor and has a nice crunch No need to peel but does need a very good scrubbing with a stiff brush. Sunchokes also contain vitamin C, phosphorus and potassium and are a very good source of iron. This tuber is very rich in inulin, a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties. These benefits come at a healthy price; the food can have a potent wind-producing effect. Inulin a type of carbohydrate that is a derivative of fructose. We don't have the digestive enzymes for this, and foods that we can't digest cause gas. Which is why the seeds play a role in this recipe. They are in for flavor as well as helping with the bloating and gas. It's volatile oils reacts efficiently in treating the gastro-intestinal tract. The main properties of the herb make it an effective stimulant of gastric secretion, it regulates stomach functions; it has anti-inflammatory properties for the intestines; it is a gastric and intestinal antiseptic and diuretic. The seeds help in stimulating food appetite and digestion, As it does your breath good! The seeds are an excellent source of minerals like iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium.
Provided by Rita1652
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Pour oil on 2 sheet pans. Place half of the drained chokes on each pan tossing to coat with oil.
- On a wet cutting board place the seeds and chop with a sharp knife. To grind and leave some whole.
- Add remaining ingredients to the seeds, toss to combine.
- Distribute the seeds mixture on the sunchokes.
- Roast for 15 minutes flip roast 15 more minutes. Or until chokes are crisp and tender inside.Just like a roasted potato.
- Garnish with additional seeds and rosemary.
More about "roasted sunchokes recipes"
ROASTED SUNCHOKES RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 55 minsServings 4Calories 143 per serving
- Combine sunchokes, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper in a large bowl; toss well to coat. Heat a large cast-iron skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange sunchokes, cut side down, in pan; cook 5 minutes or until beginning to brown. Arrange garlic and rosemary evenly over sunchokes. Place pan in oven; roast at 375° for 42 minutes or until sunchokes are tender and deep golden. Sprinkle with remaining 1/4 teaspoon salt.
HOW TO ROAST SUNCHOKES: EASY ROASTED SUNCHOKES RECIPE
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- 2. Combine sunchokes, garlic, and rosemary in a mixing bowl. Drizzle with olive oil, season with salt and pepper, and toss to combine.
- 3. Spread in an even layer cut side down on a baking sheet. Roast until golden brown, with crispy outsides and tender insides, about 35–40 minutes, stirring halfway through.
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