Best Sunchokes Bravas With Roasted Peppers And Lemon Aioli Recipes

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ROASTED SUNCHOKE WITH CREAMY GOAT CHEESE



Roasted Sunchoke with Creamy Goat Cheese image

Provided by Daphne Brogdon

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

2 pounds sunchokes, cut into small chunks
Kosher salt and fresh ground pepper
1/4 cup plus 3 tablespoons olive oil
1 head garlic
5 ounces goat cheese, softened
2 tablespoons fresh chives, chopped
Preheat the oven to 425 degrees F.

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 JERUSALEM ARTICHOKES (OR SUNCHOKES)



Roasted Jerusalem Artichokes (or Sunchokes) image

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

1 pound Jerusalem artichokes (sunchokes)
¾ cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste

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

ROASTED SUNCHOKES WITH SALSA VERDE



Roasted Sunchokes with Salsa Verde image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup extra-virgin olive oil
2/3 cup parsley, roughly chopped (about 1 small bunch)
2 tablespoons capers, drained
4 oil packed anchovies, chopped
2 cloves garlic, peeled
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1 1/2 pounds sunchokes, scrubbed very well, and cut into even size 1/2- to 1-inch chunks
5 cloves garlic, peeled
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the salsa verde: Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor. Season with salt and pepper. Mash until coarse and smooth.
  • For the sunchokes: Preheat the oven to 400 degrees F. Place the sunchokes and garlic on a sheet tray. Drizzle with the olive oil and toss. Season with salt and pepper and toss again.
  • Roast for 30 minutes, tossing halfway through cooking. Place in a bowl and serve with a few spoonfuls of the salsa verde.

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