The Pioneer Woman Tasty Kitchen
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Roasted Sunchokes with Salsa Verde

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Level: Easy

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Description

Sunchokes aka Jerusalem artichokes are like a cross between a potato and an artichoke. In this preparation, I roast them to perfection. They’re crispy on the outside, creamy on the inside and topped with a bright, salsa verde. If you haven’t tried sunchokes before, this is the recipe for you!

Ingredients

  • 2 pounds Sunchokes (Jerusalem Artichokes), Scrubbed, Sliced In Half Lengthwise, Cut Into 1-inch Pieces
  • 3 Tablespoons Extra Virgin Olive Oil (or Enough To Coat)
  • 3 whole Anchovies
  • 1 clove Garlic, Crushed In Garlic Press
  • 1-½ Tablespoon Capers, Roughly Chopped
  • ⅓ cups Parsley, Finely Chopped
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1-½ Tablespoon Lemon

Preparation

Preheat oven to 450°F.

Place sunchokes on a baking sheet. Season with oil and salt, and toss to coat. Arrange flesh-side down.
Place on the center rack of the oven.

After 10 minutes, check for browning. Flip all well-browned pieces. This may take another 5–10 minutes.
Roast for a total of 25–30 minutes, or until all pieces are well-browned and creamy in the center. If the sunchokes aren’t as browned as desired before they’re cooked through, turn them flesh-side up and place under the broiler until you reach desired color. You can also brown them flesh-side down in a hot pan on the stove top.

While the sunchokes roast, prepare the salsa verde. Using a mortar and pestle, combine the anchovies and garlic to a paste-like texture. You can also achieve this using a small food processor, or a knife and cutting board.

In a bowl, combine the anchovy mixture, capers and parsley. Stir in oil and lemon. Season with salt, to taste.

Serve the sunchokes with the salsa verde, and enjoy.

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