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