Author Notes: A Food and Wine issue a few months back had a great recipe for crispy rosemary potatoes where the potato chunks were boiled until tender and finished at a high heat to be super crisp. While this isn't a new technique, I was shocked at how much better than regular roasted potatoes these were. I decided to try this on sunchokes, which I often want to use but I'm not interested in pureed veggies (after making baby food for months especially). I added a bright gremolata to balance the rich nuttiness of the sunchokes. I'd serve this with whole roasted fish, or lighter meats. - meganvt01
Food52 Review: This is a great technique for when sunchokes are in season. The insides are so tender it is almost creamy, while the edges are delightful bits of crispy goodness. Topping them off with the gremolata bring everything to life. The vibrant parsley and lemon with a bit of a punch from the garlic are wonderful with the toasty nuts. - biffbourgeois - Stephanie Bourgeois
- 2 pounds sunchokes, peeled and cut into 3/4" chunks
- 1/4 cup olive oil
- 2 tablespoons hazelnuts, toasted and chopped
- 3 tablespoons Italian parsley, chopped
- 1 teaspoon lemon zest, minced
- 1 small clove garlic, pressed or finely minced
- Add 2 tablespoons of kosher salt to a stock pot of boiling water. Add the sunchokes and boil until tender, about 15 - 20 minutes depending on the size of your chunks. Drain the sunchokes and pour out the water in the pot. Add the sunchokes back to the warmed pot to steam off the excess water. Add the olive oil and toss, season with kosher salt and pepper.
- In a pre-heated 425 degree oven, cook the sunchokes on a baking sheet unti crispy. Another 15 - 20 more minutes.
- Toss all of the gremolata ingredients together and season with salt and pepper. Serve the sunchokes with gremolata sprinkled over top.