Last year John and I really got into sunchokes. Although you can buy them year round in some grocery stores, I only buy them when I can procure them from the farmers market. The ones at the grocery always look so...not "fresh". I decided to try my hand at roasting these guys instead of pan sauteing them. I liked how they turned out, especially with the crisp edges. The next time I make sunchokes, I think they will be pureed.
You could substitute another herb for the fresh rosemary, such as sage or thyme. I finished these off with lavender salt when they came out of the oven. Feel free to use just regular old salt. I was recently gifted a beautiful jar of lavender infused salt and have been trying it out as an accent to different ingredients. Believe it or not, it makes a wonderful accompaniment to fresh sliced tomatoes.
Rosemary Roasted Sunchokes
Sunchokes (I have no idea how much I had maybe a 1/2 lb), sliced thin
2 cloves of garlic, minced
Palmful of fresh rosemary
3-4 tablespoons of olive oil
Salt and Pepper to taste
Directions:
Pre-heat oven to 425. In a bowl combine all of the ingredients above and mix well. Spread sunchokes onto a baking sheet and cook for 20 minutes or until edges begin to brown. Remove from oven and sprinkle with salt and pepper if necessary.
I served these with grilled pork chops, which sat in brine for 24 hours. I absolutely loved what the brine did for meat. It was infused with a bit of flavor, but incredibly moist. This was the brine:
2 quarts of water
1/4 cup of salt, sugar, and mustard seeds
2 whole star anise
4 peppercorns
Bring all of the above to boil, then simmer for 15 minutes. Allow to cool, then combine with pork chops. Make sure meat is covered and allow to sit for 24 hours. I am excited to try some more brining recipes and think some ones with apple cider will be in the mix for Fall.
You could substitute another herb for the fresh rosemary, such as sage or thyme. I finished these off with lavender salt when they came out of the oven. Feel free to use just regular old salt. I was recently gifted a beautiful jar of lavender infused salt and have been trying it out as an accent to different ingredients. Believe it or not, it makes a wonderful accompaniment to fresh sliced tomatoes.
Rosemary Roasted Sunchokes
Sunchokes (I have no idea how much I had maybe a 1/2 lb), sliced thin
2 cloves of garlic, minced
Palmful of fresh rosemary
3-4 tablespoons of olive oil
Salt and Pepper to taste
Directions:
Pre-heat oven to 425. In a bowl combine all of the ingredients above and mix well. Spread sunchokes onto a baking sheet and cook for 20 minutes or until edges begin to brown. Remove from oven and sprinkle with salt and pepper if necessary.
I served these with grilled pork chops, which sat in brine for 24 hours. I absolutely loved what the brine did for meat. It was infused with a bit of flavor, but incredibly moist. This was the brine:
2 quarts of water
1/4 cup of salt, sugar, and mustard seeds
2 whole star anise
4 peppercorns
Bring all of the above to boil, then simmer for 15 minutes. Allow to cool, then combine with pork chops. Make sure meat is covered and allow to sit for 24 hours. I am excited to try some more brining recipes and think some ones with apple cider will be in the mix for Fall.
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