Roasted Sunchokes with Potatoes
Sunchokes are a knobby root vegetable that don’t look super appealing – sort of like a ginger root – but pack the flavor of an artichoke. They’re delicious when treated like a potato, as I did here by dicing them and roasting them along some Yukon golds.
Also known as Jerusalem artichokes, these tubers come from a sunflower-like plant and are in season from late fall to early spring with the height of availability in winter months. Soaking the diced sunchokes in acidic water helps prevent them from oxidizing and also help reduce the gas-causing side effects of too large of a serving!
PREP TIME
20 minutes
COOK TIME
30 minutes to 35 minutes
INGREDIENTS
8
Serves: 4
Ingredients
- 1 lb1 lb1 lb Raw Sunchokes
- 1 lb1 lb1 lb Yukon Gold Potatoes
- 111 Lemon, juiced (about 3 Tbsp)
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 1 tsp1 tsp1 tsp dried Thyme
- 1 tsp1 tsp1 tsp Kosher Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- .5 tsp.5 tsp.5 tsp Maldon Sea Salt Flakes, (optional) for serving
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Squeeze lemon juice into a large bowl and add in about 6 to 8 cups water. Set aside.
- Wash sunchokes and Yukon gold potatoes to remove any dirt, leaving skins on. Cut potatoes and sunchokes into ½-inch to ¾-inch chunks and place in the lemon water. Let soak for 10 to 15 minutes before draining off the liquid.
- Use a kitchen towel to pat dry the potatoes and sunchokes. Add them back to the bowl with 2 tablespoons olive oil, 1 teaspoon dried thyme, 1 teaspoon kosher salt and ½ teaspoon black pepper. Toss to evenly coat.
- Spread sunchokes and potatoes onto the parchment-lined baking sheet. Place on the middle rack of the preheated oven and roast for 30 to 35 minutes, tossing halfway through. Note: Roasting time depends on how crowded the pan is, as you want them to be slightly caramelized but not burnt.
- Transfer to a serving bowl or platter, sprinkle with flaky sea salt and serve.
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My Notes:
About This Recipe
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Coconut Free Dairy Free Egg Free FODMAP Free Gluten Free Grain Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 218 |
| Fat: | 7 g |
| Carbohydrates: | 44 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 581 mg |
| Fiber: | 4 g |
| Sugars: | 12 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Roasted Sunchokes with Potatoes”
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Another stunner Reed!