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Roasted Sunchokes “Fries”

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Tips

  • To avoid discoloration, make sure not to cook sunchoke in aluminum or iron.
  • Sunchoke has a nutty and subtly sweet flavor. It tastes like a blend of jicama and a potato.
  • The peel is edible. You can eat this blanched, baked, steamed, roasted, boiled, or raw.

Ingredients

  • 1 pound sunchokes (Jerusalem artichokes), scrubbed
  • ½ tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon fresh chopped Italian or curled parsley

Directions

  1. Preheat oven to 450°F.
  2. Scrub the sunchokes with a potato brush and chop into 1-inch, bite-sized chunks.
  3. Toss in a medium sized bowl with olive oil, salt and pepper until coated.
  4. Place onto a baking sheet and bake for 20-25 minutes, turning once, until the skin is slightly browned.
  5. Sprinkle with fresh parsley. Serve plain or with a side of ketchup.
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Sunchoke
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