Recipe by qwertycook
"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!"
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Jerusalem artichokes (sunchokes)
sea salt to taste
This was my first time making sunchokes. They came in my weekly produce delivery and I was looking for a simple way to make them. Well this recipe is simple and delicious! You do not need 3/4c of oil. I probably used the equivalent of 2 -3 tbsp and I can't imagine using any more. Great flavor and perfectly cooked after 35 mins. I'll be making it a point to buy these more often!
This was the first time we had sunchokes. I highly recommend them. They were like a nice sweet tasting potato. But not like a sweet potato. However, too much olive oil called for here. They really only get coated and a couple of tablespoons will do that. They also took more like an hour and a bit. We used fresh thyme because we had it. I will do this again but not that much EVOO. 3 stars for the idea but sorry, the measurements and time were very off in my opinion.
Great recipe ! I love sunchokes but most recipes call for it peeled and in a creamy soup, so it's nice to have a quick recipe that's a healthier option. Only thing I changed was adding some fresh rosemary from my garden with the thyme. Side note - you might want to take some Beano before indulging in these -- sunchokes can make you more "musical" than beans!! Thanks for the recipe!
I roast sun chokes along with other veggies like onions, bell peppers, cauliflower, and zucchini. The recipe calls for way too much oil... just use enough oil to coat then add whatever herbs you like and a little salt and pepper. I usually roast at 400ºF for about 40-50 minutes, stirring around about half way through. Delicious, nutritious, and easy.
These were great. First time we've tried Jerusalem Artichokes. We just washed and halved them and cut the eyes off as suggested. No need to use 3/4 cup of oil, a few tablespoons did the trick. Just enough to make the herbs stick. Don't overoast, just till they are tender. Delicious and different.
I saw sunchokes in my local farmers market and decided to be adventurous so of course I came to allrecipes to find out how to make them! This recipe was very simple and the results were yummy! My only modification was to spray the sunchoke slices with olive oil (using my misto) and toss with the herbs since we're trying to eat healthier. Can't say I missed the extra oil so I will continue to make the sunchokes this way and will definitely experiment with different herbs in the future (garlic and rosemary are next)! Thanks qwertycook for a simple and delicious recipe!
This was my first time making sunchokes and I have been really happy with this recipe: a very yummy side dish tasting like sweet artichokes and roasted potatoes. Since I like fresh herbs, I simply tossed the sunchokes in little olive oil, salt and pepper and then sprinkled fresh lemon thyme all over just prior serving which added a nice lemony tang.
Very simple and very tasty. I followed the recipe except for the amount of olive oil - I used about 2-3 Tablespoons per pound of sunchokes. They roasted in about 45 minutes along with a handful of fresh thyme sprigs and garlic, and we ate them all in one sitting. My children thought they were awesome, so thank you so much for providing a great recipe for an under-appreciated vegetable. I will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Jerusalem Artichokes (or Sunchokes)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 366
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