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Lemon and Herb Roasted Jerusalem Artichokes
Lemon and Herb Roasted Jerusalem Artichokes
This one has been adapted slightly from a recipe in Andrea Chessman's Serving Up the Harvest. This is a simple and tasty way to get to know this vegetable a bit better.
1 lb Sunchokes (Jerusalem Artichokes)
1.5 TB olive oil
1 garlic clove
a light sprinkling of basil
zest of a 1/4 lemon
coarse or kosher salt
Preheat the oven to 500F and lightly grease a shallow roasting pan with oil.
Scrub the sunchokes well or peel them. Cut off the irregular knobs to make reasonably regular shapes. Cut the sunchokes into 1-inch pieces. Combine sunchokes with the oil in a large bowl and toss to coat. Arrange in a single layer in the prepared pan.
Roast for about 15 minutes, shaking the pan occasionally for even cooking. While the sunchokes roast, combine the basil, garlic, and lemon zest in a mini food processor or on your cutting board and finely chop.
Sprinkle the lemon-herb mixture over the sunchokes and continue to roast for about 5 more minutes. The sunchokes should be well browned and tender, and the garlic should be fragrant but not burned.
Transfer the chokes to a serving bowl or platter. Sprinkle with salt and serve at once.
Simple Roasted Sunchokes
Simple Roasted Sunchokes
.5 pound sunchokes, sliced into half-inch rounds
.5 pound potatoes or carrots, sliced into half inch rounds
2 Tablespoons oil
1 TB lemon juice
Sprinkle with dried Rosemary or thyme
Salt and freshly ground black pepper to taste
Preheat the oven to 375 degrees. Toss the sunchokes with the oil & lemon juice. Sprinkle with the herbs. Bake in a shallow gratin dish with the herbs for thirty to forty-five minutes or until done. (Pierce them with the tip of a knife. They should be mostly tender but offer some resistance. Don’t let them get mushy.) Sprinkle with salt and pepper and serve immediately.
Mesclun Salad w/ Blue Cheese & Cranberry Vinaigrette
Mesclun Salad w/ Blue Cheese & Cranberry Vinaigrette
I won't give an actual salad recipe because a salad begs for improvisation. But I am dreaming of mesclun greens in a bowl, with grated raw sunchokes (dipped in lemon juice to prevent discoloration) or grated celeriac, dressed with the Cranberry Vinaigrette and then topped with crumbled Bayley Hazen Blue, toasted nuts (pecans, walnuts, or sunflower come to mind), and perhaps grated apple.
Cranberry Vinaigrette
Mix in a food processor or blender.
1/3 cup olive oil
3 TB red wine vinegar
1 TB dijon mustard
1/2 tsp minced garlic
1/2 tsp salt
1/2 tsp fresh ground black pepper 1/4 to 1/2 cup cranberries (thawed)
