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
sunchokes, peeled and cut into 3/4" chunks
hazelnuts, toasted and chopped
Italian parsley, chopped
lemon zest, minced
small clove garlic, pressed or finely minced
In This Recipe
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.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.