Christmas

Roasted Sunchokes with Hazelnut Gremolata

by:
May 10, 2021
4.4
5 Ratings
Roasted Sunchokes with Hazelnut Gremolata
  • Serves 4
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

Test Kitchen Notes

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

What You'll Need
Ingredients
  • 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
Directions
  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.
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17 Reviews

Girlfromipanema
Girlfromipanema January 11, 2016
Used the technique- and it worked wonders. My oven is a little finicky, but since I had already boiled the Sunchokes, I didn't worry about anything besides color and crispness- I knew they would be tender. I would also add that I did not peel the Sunchokes.
 
dina.dunkelman
dina.dunkelman August 16, 2013
Will be featured lovingly as "top-of-the-bill vegan gourmet offering" this Rosh Hashannah meal...
 
QueenSashy
QueenSashy March 13, 2013
I made this yesterday, and it was so good. I am off to market next weekend to make them again.
 
Loves F.
Loves F. March 13, 2013
I love sunchokes, this looks amazing!
 
Marian B.
Marian B. March 13, 2013
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!
 
Christy, C.
Christy, C. January 2, 2012
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.
 
TheNels
TheNels December 1, 2011
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!
 
em-i-lis
em-i-lis November 21, 2011
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!
 
MEW
MEW November 20, 2011
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.
 
Sundayinthekitchen
Sundayinthekitchen November 14, 2011
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!
 
My P.
My P. November 6, 2011
Yum! I just came upon a big bag of sunchokes and this looks like a perfect way to serve them up.
 
LeBec F.
LeBec F. November 3, 2011
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.
 
theicp
theicp October 20, 2011
This looks wonderful - nice call on the hazelnut gremolata!
 
EmilyC
EmilyC October 17, 2011
Congrats on the Editors' Pick -- this looks so delicious!
 
Oh S.
Oh S. October 17, 2011
this looks so simple and good!
 
meganvt01
meganvt01 October 2, 2011
Thanks Emily!
 
EmilyC
EmilyC September 29, 2011
These sound fantastic! I like the boil - roast method, too!