Best 3 Roasted Sunchokes With Salsa Verde Recipes
**Roasted Sunchokes with Salsa Verde: A Culinary Symphony of Earthy Delights**
Welcome to a culinary adventure where roasted sunchokes, also known as Jerusalem artichokes, take center stage, accompanied by a vibrant salsa verde. This symphony of flavors will tantalize your taste buds and leave you craving more. Our journey begins with selecting the finest sunchokes, plump and firm, roasted to perfection until they caramelize and exude a nutty sweetness. The salsa verde, a zesty blend of fresh herbs, capers, and olive oil, adds a lively counterpoint to the earthy sunchokes. Whether you're seeking a delightful appetizer, a wholesome side dish, or a plant-based main course, this roasted sunchokes with salsa verde is a versatile dish that caters to various dietary preferences. Join us as we delve into the intricacies of this recipe, promising a culinary experience that will ignite your senses.
ROASTED SUNCHOKE WITH CREAMY GOAT CHEESE
Steps:
- Spread the sunchokes out evenly on a baking sheet. Season generously with salt and pepper and drizzle with 1/4 cup olive oil. Mix them around with your hands so everything gets evenly coated.
- Slice off the top part of the head of garlic to expose a small amount of the cloves. Place the head, root-side down, in a piece of aluminum foil. Season the top cut part with salt and pepper and drizzle with 1 tablespoon olive oil. Wrap the garlic in the foil, creating a package, and place it on the baking sheet with the sunchokes. Roast until the sunchokes are brown and slightly tender, 45 to 50 minutes.
- While the sunchokes are still hot, smash them with a potato masher or fork. They should be smashed but not completely mashed up.
- In a large bowl, combine the goat cheese, chives, a generous pinch of salt and pepper and the remaining 2 tablespoon olive oil. Add the smashed sunchokes. Take the garlic out of the foil. Squeeze the bulb so that the roasted cloves come out of the skins and fall into the bowl with the goat cheese and sunchokes. Stir it all up until the ingredients are blended and the sunchokes well coated. Serve immediately.
ROASTED SALSA VERDE
A fresh, green, roasted salsa that's quick to prepare!
Provided by charlotte henry
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
- Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
- Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.
Nutrition Facts : Calories 35.1 calories, Carbohydrate 7.3 g, Fat 0.6 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 21.2 mg, Sugar 3.8 g
ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)
This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!
Provided by qwertycook
Categories Appetizers and Snacks
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
- Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
- Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g
Tips:
- Choose the Right Sunchokes: Opt for firm and plump sunchokes that are about 2 inches in diameter. Avoid any that are bruised or have soft spots.
- Scrub Thoroughly: Before cooking, take the time to scrub the sunchokes thoroughly under running water. This helps remove any dirt or debris.
- Trim and Slice: Trim the ends of the sunchokes and slice them into 1-inch thick pieces. This ensures even cooking and helps the sunchokes caramelize beautifully.
- Toss in Oil and Season: Before roasting, toss the sunchokes in a mixture of olive oil, salt, and pepper. This helps them crisp up and develop a delicious flavor.
- Roast at High Heat: Roast the sunchokes at a high temperature (425°F or 220°C) for 20-25 minutes. This helps create a crispy exterior while keeping the inside tender.
- Make a Flavorful Salsa Verde: Combine fresh herbs like parsley, cilantro, and chives with capers, anchovies, nuts, and olive oil to create a vibrant and flavorful salsa verde. This sauce complements the roasted sunchokes perfectly.
Conclusion:
Roasted sunchokes with salsa verde is a delightful and versatile dish that showcases the unique flavors of the sunchoke. Whether you serve it as a side dish or a vegetarian main course, this recipe is sure to impress. The roasted sunchokes offer a crispy texture and a slightly sweet flavor, while the salsa verde adds a burst of freshness and herbaceousness. With its simple preparation and delicious taste, this dish is a must-try for anyone looking to explore new and exciting vegetables.
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