Native american sunflowers produce edible tubers that taste like a cross between potatoes and artichokes. Roasting brings out their natural sweetness, and roasting in a nut oil underscores their nutty flavor. This is probably the best way to prepare these little-appreciated morsels. Peeling is optional, but I prefer them that way. Buy 2 pounds of “sunchokes,” use a sharp paring knife, and don’t worry about paring away the small, hard-to-peel knobs.
SERVES 4
INGREDIENTS:
- 1 to 2 pounds Jerusalem artichokes
- 2 tablespoons walnut, peanut, hazelnut, or extra virgin olive oil
- Coarse sea salt or kosher salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 500°F. Lightly oil a baking dish or sheet pan large enough to hold the Jerusalem artichokes in a single layer.
- Peel the Jerusalem artichokes or scrub them well. Cut into 1-inch pieces and brush with the oil. Arrange in a single layer in the pan.
- Roast for about 15 minutes, until the chokes are tender and well browned, shaking the pan occasionally for even cooking. Shake the pan more frequently toward the end of the roasting time, as they will go from well browned to burnt rather quickly.
- Transfer the chokes to a serving bowl or platter. Sprinkle with salt and pepper to taste and serve at once.
