Roasted Sunchokes taste like a cross between a roasted potato and an artichoke. Salsa Verde adds a delicious acidic, umami note that brings these sunchokes to the next level.
Have you ever tried a sunchoke?
If you haven’t tried sunchokes yet, I highly suggest you do! They have a potato-like texture and appearance, with an artichoke-like flavor. If you’re familiar with and approving of the sunchoke, I have a pretty awesome recipe for you here.
How to roast a sunchoke?
As with any other roast vegetable, I cook these roasted sunchokes until they’re browned and crispy on the outside, and creamy in the center.
I notice variable results in my own oven depending on the size of the batch and the sheet tray I use, so the recipe includes several methods to achieve optimal browning.
You can also stick your roasted sunchokes under the broiler for the last several minutes of cooking for additional browning, or start them off by browning them in a pan and transferring that to a lower temperature oven.
It’s all about the salsa verde.
While the chokes roast, I like to prepare a little something special to top them off with. A salsa verde or green sauce. My salsa verde is composed of anchovies, garlic, capers, parsley and lemon.
Please don’t be scared of the anchovies. Just try to use high-quality ones. It compliments those earthy sunchokes so well. The next time you spot a sunchoke, I hope you give this recipe a try!
More winter recipes:
- Italian Braised Beef Short Ribs
- Short Rib Ragu with Pappardelle Pasta
- Braised Short Ribs with Sunchoke Puree
- Chicken and Dumpling Soup
- Instant Pot Short Ribs
- Pear and Pomegranate Salad with Goat Cheese and Pistachios
- Cranberry Orange Scones
- Pork Chops with Caramelized Apples and Onions
- Pasta with Mushrooms and Proscuitto
- Rigatoni with Braised Sausage in Red Wine Tomato Sauce
- Braised Chicken Thighs and Artichokes
- Coq Au Vin Blanc
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Roasted Sunchokes with Salsa Verde
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These roasted sunchokes are browned and crispy on the outside, and creamy in the center. They’re finished off with a bright salsa verde.
Ingredients
- 2 lb sunchokes (aka Jerusalem artichokes), scrubbed, sliced in half lengthwise, cut into 1 inch pieces
- 3 tbsp extra virgin olive oil, or enough to coat
Salsa verde:
- 3 anchovies
- 1 large garlic clove, crushed in garlic press
- 1 ½ tbsp capers, roughly chopped
- 1/3 cup parsley, finely chopped
- 3 tbsp extra virgin olive oil
- 1 ½ tbsp lemon
- Kosher salt
Instructions
- Heat oven: Preheat oven to 450°F.
- Season: Place sunchokes on a baking sheet. Season with oil and salt, and toss to coat. Arrange flesh-side down.
- Roast: Place on the center rack of the oven. Flip when well-browned on bottom, about 10-15 minutes. Roast an additional 10-20 minutes, or until all pieces are browned on both sides, and creamy in the center.
- Broil: If the sunchokes aren’t as browned as desired before they’re cooked through, turn them flesh-side up and place under the broiler until you reach desired color. You can also brown them flesh-side down in a hot pan on the stove top.
- Make anchovy paste: While the sunchokes roast, use a mortar and pestle to combine the anchovies and garlic to a paste-like texture. You can also use a small food processor, or a knife and cutting board.
- Make salsa verde: In a bowl, combine the anchovy mixture, capers and parsley. Stir in oil and lemon. Season with salt, to taste.
- Serve: Plate sunchokes and spoon over salsa verde, and enjoy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side
- Method: Roast
- Cuisine: Italian
Nutrition
- Serving Size: ¼ of sunchokes + sauce
- Calories: 353
- Sugar: 22g
- Sodium: 91mg
- Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
I like sunchokes but haven’t seen any since we moved to Florida. I’ll have to see if I can get our market to bring some in. Your roasted ones look delicious.
Thanks, Karen! I hope you can get them to order sunchokes near you!
oooh I’m not sure I’ve ever even SEEN jerusalem artichokes! but they look incredible, with those golden crispy edges…might have to hunt for some now. And that pesto – capers and anchovies and parsley are SO GOOD together <3
Thanks so much, Claudia! I hope you get to try jerusalem artichokes one day 🙂
I have never seen sunchokes before. I’ll be looking for them the next time I go to the grocery store (I hope to find them here in Germany). This recipe sounds absolutely delicious that my mouth is watering! The addition of anchovies to the salsa verde kicks it up a knotch. Thanks for sharing this recipe!!
Thanks so much, Rosa! I hope you find sunchokes in Germany, too 🙂
How gorgeous is this plate?! I LOVE sun chokes although I can’t always get my hands on them here. The salsa verde is a great idea for an accompaniment. Garlic, anchovies, capers??? I’M INTO IT.
Thanks so much, Coley! It’s too bad they’re tough to find around you :/
I had sunchokes for the first time this winter and I’m dying to recreate them at home. You don’t have to peel them, huh? That is such a plus.
Yes, you don’t have to peel them! The skin is actually really good once it’s roasted. You should definitely make them at home one day 🙂
Can’t wait to try this!
Thanks, Julie!! Hope you like them 🙂
Love them! Don’t see them in our local markets at all..Yours looks so tempting with that green sauce.
Thanks, Angie! I hope you find them one day before the season’s over!
I must say Brina, I don’t think I have ever had a sun choke. As a matter of fact, I don’t believe I have ever really noticed them at my grocery store wither. That said, they do sound wonderful and this dish with the salsa verde. . .well it looks fantastic…the perfect side dish for my hubby’s beloved steak or salmon.
Thank you so much, Lynn! I hope you try them out one day 🙂