Best 6 Roasted Jerusalem Artichokes Or Sunchokes Recipes
Discover the culinary delight of roasted Jerusalem artichokes, also known as sunchokes, with our diverse collection of recipes. These versatile root vegetables offer a unique nutty flavor and crispy texture that make them a perfect addition to any meal. Explore a variety of preparation methods, including roasting, pan-frying, and even using them in soups and salads. Whether you prefer simple roasted sunchokes with herbs and olive oil, or a more elaborate dish like sunchoke gratin, we have a recipe that will satisfy your taste buds. Get ready to embark on a culinary journey and experience the versatility of this often-overlooked vegetable.
Let's cook with our recipes!
ROASTED SUNCHOKES RECIPE
These easy roasted sunchokes are crispy and delightful!
Provided by This Healthy Table
Categories Side Dishes
Time 43m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Thinly slice the sunchokes into 1/4 strips. They are all different shapes, so cut them into strips or coins.
- Toss the sunchokes with olive oil, thyme, salt, and pepper.
- Lay the sunchokes flat on a parchment-lined baking sheet and bake in the oven for 30 to 35 minutes or until crispy. Halfway through cooking, toss them so they cook evenly.
- Remove from the oven and serve as is or with optional toppings.
Nutrition Facts : Calories 144 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 319 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
OVEN ROASTED SUNCHOKES (JERUSALEM ARTICHOKES) RECIPE
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Steps:
- Preheat oven to 375 F.
- Chop sunchokes into 1-inch chunks. Toss on a baking sheet or roasting pan together with olive oil and soy sauce , coating well.
- Roast sunchokes in the oven for 35 to 45 minutes, or until soft and lightly golden brown.
- Season with a bit of extra salt and pepper, if desired.
Nutrition Facts : Calories 199 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 374 mg, Sugar 22 g, Fat 3 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
SPICE-ROASTED CAULIFLOWER AND JERUSALEM ARTICHOKES
Provided by Anne Burrell
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
- In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.
- Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.
- Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren't lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.
- Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.
Nutrition Facts : Calories 185 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 184 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 5 grams, Sugar 14 grams
CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY
The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it
Provided by Rosie Birkett
Categories Side dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
- To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.
Nutrition Facts : Calories 271 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
ROASTED CHICKEN AND JERUSALEM ARTICHOKES
Jerusalem artichokes, also called sunchokes, become nutty and sweet when roasted alongside chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees. Season chicken with salt and pepper, and rub with 1 tablespoon olive oil. Place chicken in a shallow roasting pan; set aside. Zest the lemon into long strips, and squeeze juice from lemon into a small bowl. Set aside juice.
- In a medium bowl, combine lemon zest, garlic, Jerusalem artichokes, shallots, and thyme. Add remaining 2 tablespoons oil; season with salt and pepper. Toss to coat, and arrange in pan around chicken. Roast until chicken is golden brown, about 40 minutes.
- Remove from oven. Add reserved lemon juice, wine, and olives; stir up any browned bits on the bottom of roasting pan with a wooden spoon. Return to oven, and continue cooking until liquid has thickened slightly, 10 to 15 minutes. Remove from oven, and transfer to serving plates. Garnish with grated lemon zest.
ROASTED SUNCHOKES/ JERUSALEM ARTICHOKES
I just pulled up 20 pounds of sunchokes from one plant. A knobby tubers look a lot like ginger root is in the sunflower family. Its nutty in flavor and has a nice crunch No need to peel but does need a very good scrubbing with a stiff brush. Sunchokes also contain vitamin C, phosphorus and potassium and are a very good source of iron. This tuber is very rich in inulin, a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties. These benefits come at a healthy price; the food can have a potent wind-producing effect. Inulin a type of carbohydrate that is a derivative of fructose. We don't have the digestive enzymes for this, and foods that we can't digest cause gas. Which is why the seeds play a role in this recipe. They are in for flavor as well as helping with the bloating and gas. It's volatile oils reacts efficiently in treating the gastro-intestinal tract. The main properties of the herb make it an effective stimulant of gastric secretion, it regulates stomach functions; it has anti-inflammatory properties for the intestines; it is a gastric and intestinal antiseptic and diuretic. The seeds help in stimulating food appetite and digestion, As it does your breath good! The seeds are an excellent source of minerals like iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium.
Provided by Rita1652
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Pour oil on 2 sheet pans. Place half of the drained chokes on each pan tossing to coat with oil.
- On a wet cutting board place the seeds and chop with a sharp knife. To grind and leave some whole.
- Add remaining ingredients to the seeds, toss to combine.
- Distribute the seeds mixture on the sunchokes.
- Roast for 15 minutes flip roast 15 more minutes. Or until chokes are crisp and tender inside.Just like a roasted potato.
- Garnish with additional seeds and rosemary.
Tips:
- Choosing the Right Artichokes: Select firm and plump artichokes with tightly closed leaves. Avoid any with blemishes or bruises.
- Cleaning and Preparing: Scrub the artichokes thoroughly under running water to remove any dirt or debris. Trim the stems and cut the tops off about 1-inch from the base. Using a spoon, scoop out the fuzzy choke from the center.
- Seasoning and Coating: Generously season the artichokes with salt, pepper, and garlic powder. Drizzle with olive oil and toss to coat evenly. You can also add additional herbs or spices, such as rosemary, thyme, or paprika, for extra flavor.
- Roasting Technique: Spread the artichokes in a single layer on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 30-40 minutes, or until tender when pierced with a fork. Flip the artichokes halfway through the roasting time to ensure even browning.
Conclusion:
Roasted Jerusalem artichokes, also known as sunchokes, are a versatile and delicious side dish or snack. Their nutty flavor and crispy texture make them a favorite among vegetable enthusiasts. With their high nutritional value and gluten-free nature, they offer a healthy and satisfying addition to any meal. Whether you prefer them simply roasted with salt and pepper or tossed in flavorful seasonings, these unique vegetables are sure to impress your taste buds. So, the next time you're looking for a new and exciting side dish, give roasted Jerusalem artichokes a try – you won't be disappointed!
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