Roasted Sunchokes with Lemon Sage Dressing
Roasted sunchokes with roasted crispy pumpkin seeds
Posted By Savita
Few years back, in fall-winter season, I saw these fresh gingers like roots in farmer market called Jerusalem artichokes (also known as sunchokes). This time of year many hard-to-identify root vegetables hit the produce scene, and we – home cooks - so wonder, how you would eat’em.
Well, I decided to branch out from my daily - Kale to Sweet Potato sides for dinner – routine and try a new ingredient..... and bought a pound of sunchokes. Roasting sunchokes fill whole kitchen with nice aroma and they taste so nutty, meaty, and sweet, somewhat like water chestnut.
Pairing Ideas:
Ingredients
- 1 lbs Sunchokes
- 1/4 Cup Pumpkin Seeds
- 10 Sage (fresh sage leaves)
- 1 tbsp Garlic (fresh crushed garlic)
- 1 Lemon (juice and zest of one lemon)
- 2 tbsp Olive Oil
- 1 tsp Salt and Black Pepper
Directions
-
1. Wash and scrub off extra outer skin from sunchokes -
2. Heat the oven to 375 degrees, drizzle chopped sunchokes with oil, salt and pepper, and roast them in the oven for 35-45 minutes, or until soft and golden brown. For even roasting, stir sunchokes every 15 minutes. When 15 minutes remain in sunchoke roasting, take tray out and spread in pumpkin seeds over sunchokes and continue roasting. -
3. Mix chopped sage, lemon juice and garlic in a small bowl. -
4. Add roasted sunchokes and coat well. Serve topped with toasted pumpkin seeds.
Savita's Recipe Notes:
If you are eating sunchokes for first time, I recommend eating small quantity. For some people, consuming large quantities of sunchokes can have gastrointestinal distress. Even though you will find a lots of recipes or cookbooks loaded with sunchoke recipes and no one will say a word about their gas causing properties. I want to share that they did cause gastrointestinal discomfort (flatulence), so try with caution.© Chef De Home. Post content including video and photos are copyright protected.