by meganvt01
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Photo by Nicole.Franzen
biffbourgeois's Testing Notes:
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2 pounds
sunchokes, peeled and cut into 3/4" chunks
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2 tablespoons
hazelnuts, toasted and chopped
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3 tablespoons
Italian parsley, chopped
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1 teaspoon
lemon zest, minced
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1
small clove garlic, pressed or finely minced
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Add 2 tablespoons of kosher salt to a stock pot of boiling water. Add the sunchokes and boil until tender, about 15 - 20 minutes depending on the size of your chunks. Drain the sunchokes and pour out the water in the pot. Add the sunchokes back to the warmed pot to steam off the excess water. Add the olive oil and toss, season with kosher salt and pepper.
Ask the hotline about this step!In a pre-heated 425 degree oven, cook the sunchokes on a baking sheet unti crispy. Another 15 - 20 more minutes.
Ask the hotline about this step!Toss all of the gremolata ingredients together and season with salt and pepper. Serve the sunchokes with gremolata sprinkled over top.
Ask the hotline about this step!I make sunchokes the same way. I read somewhere that par-boiling them first helps with digestive issues...
I love how they come out melted inside, but crispy outside.
I have never tried them with chopped nuts as a garnish- what an excellent idea!
I adore sunchokes, and this is a lovely dish, one that I'll make again. Next time, however, I'm going to roast the chokes all the way through, instead of the boil-drain-roast. I prefer mine with a firmer texture, less water-infused. But I love the gremolata and the way it adds flavor and crunch while still letting the sunchoke flavor shine through. I also think orange zest would be nice here!
This sounds great. I just ate a very similar dish at Abc Kitchen this past weekend. Roasted sunchokes with hazelnuts and maple syrup- unbelievably delicious.
This is a great recipe because it's simple, classic, with a quirky little riff. I might use pistachios instead of hazelnuts. Definitely a side dish tonight. Thanks!
Yum! I just came upon a big bag of sunchokes and this looks like a perfect way to serve them up.
this is a lovely lovely recipe. just one key comment- there is absolutely no need to peel jerusalem artichokes (marketed by Frida's as sunchokes). the flavor and texture is no different peel on or off and the peel has more nutrients than the flesh and also gets a nice crispness to the exterior( as with a potato).
jerusalem artichokes are native to the NE of North America from where they were taken and introduced to the courts of England and France in the 18th c.
This looks wonderful - nice call on the hazelnut gremolata!
this looks so simple and good!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Just tried this tonight and it was a really fantastic display of the sunchoke flavor. The zesty citrus was a great accessory to the sunchokes. Will definitely be a regular on our menu.