Roasted Sunchokes (or Jerusalem Artichokes)
I like going to Whole Foods for certain things but one of my favorite reasons is when I’m just in a rut with the same old vegetables. I was in one of those ruts the other day and decided to go pick out the ingredients for a nice, fresh meal. That’s when I saw the sunchokes and decided those would be delicious with a nice piece of fish. Sold!
In fact, sunchokes, also known as Jerusalem Artichokes, are a great side dish for just about anything. They are a lot like a potato. They are a tuber too (or you can call them a fat root). They are the root of a sun flower. When I told my daughter that, she was amazed there was yet another use for that miraculous flower.
How to prepare roasted sunchokes:
You can cook sunchokes a lot of the same ways you cook potatoes. I decided to roast these by cutting them in quarters, tossing them with olive oil and salt and pepper and roasting in the oven at 425 degrees for about 20 minutes until they are the desired level of tenderness.
That’s it! They’ll take on great flavors so feel free to add other spices or other vegetables too.
I roasted these with some purple asparagus for extra color and served with a nice piece of fish and broiled tomatoes.