Look for sunchokes that are relatively uniform in size—ideally about 1 inch in diameter and 1 1/2 to 2 1/2 inches long. Smooth ones without too many knobs are easiest to work with. There’s no need to peel them: their thin skins become tender in cooking and are barely noticeable. Simply soak them in cold water, rub with a paper towel, and, if needed, scrub gently with a vegetable brush or old soft toothbrush to remove any dirt.
INGREDIENTS:
1 pound Jerusalem artichokes (sunchokes), cleaned and trimmed of blemishes
1–2 tablespoons butter or oil
Salt and freshly ground black pepper, to taste
Fresh herbs of your choice (thyme, marjoram, and sage are excellent)
Water, as needed
METHOD:
Preheat oven to 425°F.
Place the cleaned sunchokes in a single, snug layer in an ovenproof baking dish. Add just enough water to come about 1/4 inch up the sides.
Shave thin slices of butter over the sunchokes (or drizzle lightly with oil). Season generously with salt, pepper, and herbs. Cover tightly with foil or a lid.
Bake for 30 minutes. Check for doneness by piercing with a thin knife; they should be soft inside. If not, re-cover and continue baking in 10–15 minute increments until tender.
Once tender, uncover and roast an additional 10 minutes, until lightly browned. Roll the sunchokes in the melted butter or oil at the bottom of the dish to coat before serving.
VARIATION:
For a bright twist, replace some or all of the water with orange juice. After roasting, reduce the juices in the pan, whisk in a little extra butter, and drizzle over the sunchokes as a sauce.
SERVING SUGGESTIONS:
Roasted sunchokes make a versatile side dish. Their nutty, slightly sweet flavor pairs beautifully with roasted chicken, pork, or lamb, and they’re equally delicious alongside fish or vegetarian mains. For a fall-inspired plate, serve them with other root vegetables or a bright green salad to balance their richness.
YIELD: 4-6 servings
SOURCE: Chef Andrew Cohen
