Roasted Sunchokes with Hazelnut Gremolata

By • October 21, 2011 • 16 Comments



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. - biffbourgeoisStephanie Bourgeois

Serves 4

Roasted sunchokes

  • 2 pounds sunchokes, peeled and cut into 3/4" chunks
  • 1/4 cup olive oil

Hazelnut gremolata

  • 2 tablespoons hazelnuts, toasted and chopped
  • 3 tablespoons Italian parsley, chopped
  • 1 teaspoon lemon zest, minced
  • 1 small clove garlic, pressed or finely minced
  1. 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.
  2. In a pre-heated 425 degree oven, cook the sunchokes on a baking sheet unti crispy. Another 15 - 20 more minutes.
  3. Toss all of the gremolata ingredients together and season with salt and pepper. Serve the sunchokes with gremolata sprinkled over top.
Jump to Comments (16)

Comments (16) Questions (2)

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about 1 year ago dina.dunkelman

Will be featured lovingly as "top-of-the-bill vegan gourmet offering" this Rosh Hashannah meal...

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over 1 year ago QueenSashy

I made this yesterday, and it was so good. I am off to market next weekend to make them again.

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over 1 year ago Loves Food Loves to Eat

I love sunchokes, this looks amazing!

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over 1 year ago Marian Bull

Marian is Food52's Associate Editor.

Oh, this was so good! I love the boil-then-roast technique. I made these last night and I'm making them tonight. I'll be making them until sunchokes go out of season, or until I tire of them -- which likely will be never. Thanks, meganvt!

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over 2 years ago Christy, Confessions of a Culinary Diva

Just tried this tonight and it was a really fantastic display of the sunchoke flavor. The zesty citrus was a great accessory to the sunchokes. Will definitely be a regular on our menu.

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over 2 years ago TheNels

I make sunchokes the same way. I read somewhere that par-boiling them first helps with digestive issues...
I love how they come out melted inside, but crispy outside.
I have never tried them with chopped nuts as a garnish- what an excellent idea!

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almost 3 years ago em-i-lis

Emily is a trusted source on General Cooking.

I adore sunchokes, and this is a lovely dish, one that I'll make again. Next time, however, I'm going to roast the chokes all the way through, instead of the boil-drain-roast. I prefer mine with a firmer texture, less water-infused. But I love the gremolata and the way it adds flavor and crunch while still letting the sunchoke flavor shine through. I also think orange zest would be nice here!

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almost 3 years ago MEW

This sounds great. I just ate a very similar dish at Abc Kitchen this past weekend. Roasted sunchokes with hazelnuts and maple syrup- unbelievably delicious.

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almost 3 years ago Sundayinthekitchen

This is a great recipe because it's simple, classic, with a quirky little riff. I might use pistachios instead of hazelnuts. Definitely a side dish tonight. Thanks!

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almost 3 years ago My Pantry Shelf

Yum! I just came upon a big bag of sunchokes and this looks like a perfect way to serve them up.

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almost 3 years ago LE BEC FIN

this is a lovely lovely recipe. just one key comment- there is absolutely no need to peel jerusalem artichokes (marketed by Frida's as sunchokes). the flavor and texture is no different peel on or off and the peel has more nutrients than the flesh and also gets a nice crispness to the exterior( as with a potato).
jerusalem artichokes are native to the NE of North America from where they were taken and introduced to the courts of England and France in the 18th c.

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almost 3 years ago seemeredithcook

This looks wonderful - nice call on the hazelnut gremolata!

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almost 3 years ago EmilyC

Congrats on the Editors' Pick -- this looks so delicious!

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almost 3 years ago Oh Sweet Escape

this looks so simple and good!

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almost 3 years ago meganvt01

Thanks Emily!

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almost 3 years ago EmilyC

These sound fantastic! I like the boil - roast method, too!