Sunchokes, Who Knew?

So, I have done this twice now. Sunchokes, AKA Jerusalem artichoke, AKA Helianthus tuberosus. It looks like if tumors and babies were combined, then dug up from the ground, but much more delicious. It is a tuber, a root. Specifically, it is the root of a certain species of sunflower. And, as the Israel-themed nomination indicates, it tastes like its above-ground namesake, the artichoke. If you like artichokes, but hate the dedicated defense system, I would defer to this ugly cousin (they are actually unrelated).

What do I do with it? Well, wash them first. Then slice them up a little and put them in a bowl. Olive oil, salt, pepper, garlic. And mix.

Put it all on a baking sheet and spread them out. We want to roast them, not steam them. If they are bunched up they will steam and not get crunchy and beautiful. Then, at 375 degrees, cook for some time. Maybe twenty minutes or longer. Check it every once in awhile and take them out when they look ready, soft and caramelized. 







What you end up with will be great. You can thank me later.