Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Sunchokes with Salsa Verde on a white platter on a rustic wood surface with a jar of salsa verde in the background.

Roasted Sunchokes with Salsa Verde


  • Author: Sabrina Russo
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • 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

Scale
  • 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/cup parsley, finely chopped
  • 3 tbsp extra virgin olive oil
  • 1 ½ tbsp lemon
  • Kosher salt

Instructions

  1. Heat oven: Preheat oven to 450°F.
  2. Season: Place sunchokes on a baking sheet. Season with oil and salt, and toss to coat. Arrange flesh-side down.
  3. 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.
  4. 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.
  5. 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.
  6. Make salsa verde: In a bowl, combine the anchovy mixture, capers and parsley. Stir in oil and lemon. Season with salt, to taste.
  7. Serve: Plate sunchokes and spoon over salsa verde, and enjoy.
  • Category: Side
  • Method: Roast
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/4 of sunchokes + sauce
  • Calories: 353
  • Sugar: 22g
  • Sodium: 91mg
  • Fat: 21g
  • Saturated Fat: 3g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 5g

Keywords: roasted sunchokes, salsa verde, sunchokes