| Recipe: |
Ingredients:
about 1 lb. sunchokes
2 tablespoons olive oil
1/2 teaspoon salt
rosemary - use leaves stripped from a 4-6" sprig
half a head (or more) garlic, cloves peeled and left whole
Preparation:
Preheat the oven to 425 degrees F. Scrub the sunchokes under cold running water and slice 1/4-inch thick. Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Add more olive oil a tablespoon at a time if you don't feel like the vegetables are coated enough, but not too much; you don't want them swimming in olive oil. Sprinkle with the salt and rosemary. Bake for 15 to 20 minutes, until the sunchokes are tender inside, like a potato.
With very minor modifications from:
http://www.thekitchn.com/try-this-roasted-sunchokes-105348 |