Sunchokes (Jerusalem Artichokes) Recipe

Posted on December 17th, 2014 by Matt | Posted in Blog, Close to Home, Gardening, Produce, Recipes

Roasted Sun chokes:

  • 2 lb  Sun chokes, chopped
  • 2 parsnips, chopped
  • 2 bell peppers, chopped
  • 4-6 cloves garlic, chopped
  • 1 tsp. Kosher salt
  • ½ tsp. ground black pepper
  • 1-2 Tbs. vegetable oil
  • Fresh parsley, chopped, for garnish
    1. Preheat oven to 425 degrees.
    2. On a large baking sheet, arrange the chokes, parsnips and bell peppers in a single layer. Toss the garlic over the vegetables. Season with salt and pepper. Drizzle the oil over the vegetables and toss with your hands until all the vegetables are lightly coated with oil.
    3. Roast for 25 – 30 minutes or until the vegetables are tender and browned. Transfer to a bowl and garnish with fresh parsley.

sunchoke closeup

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