The unusual Sunchoke (aka Jerusalem Artichoke) is similar to potatoes but when roasted the inner texture becomes even softer and almost silky. Just a bit of olive oil, salt and pepper could be used, but I couldn’t resist adding fresh ginger. Side by side, ginger and sunchokes look like such good friends that roasting them together was destiny. Ginger really becomes subtle as it roasts so plan to use a generous finger length chunk to really give them flavor.
For more information on selecting, storing and other ways to use the Sunchoke go to Lilly’s Table blog. For the incredible health benefits, check out Dr. Rosen’s blog.
Ginger Roasted Sunchokes
1 pound Sunchokes, broken into pieces
4-inch finger of ginger, peeled and roughly chopped
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1/2 teaspoon salt, or more to taste
1 pinch black pepper, optional to taste
Preheat the oven to 375.
Break the sunchokes apart, use a paring knife to cut through larger chunks until they are an even size. Place in a large bowl of water and toss around until the water becomes dingy. If dirt is hidden Lift out the sunchokes. Drain the water, swish out the bowl and add fresh water. Repeat this cleaning method until the water runs clear. Place on a dish towel to dry.
Place the chopped pieces of ginger, olive oil and salt in a blender. Pulse until the ginger is mostly pureed. Toss the Ginger Olive Oil on the sunchoke chunks until evenly coated. Sprinkle on a bit of black pepper.
Roast for 30-45 minutes until the edges are golden and the centers are soft to the bite. Add a sprinkle more salt to taste if desired.