Roasted Sunchokes
I don’t know about you, but as much as I try to embrace them, Sunchokes (or Jerusalem Artichokes), have never really seemed worth the effort – the scrubbing, the peeling and then… well, not much more flavor-wise. We have them occasionally in our CSA baskets and, truth be told, even some farmers have a tough time using them consistently in their own kitchens.
A new friend, Nadia Ernestus, who happens to be a Health Coach, recently told me she had purchased them, never having tried to prepare them herself. She also frowned at the endless scrubbing and peeling. She took an approach so simple I can’t believe I’ve never thought of it myself! She roasted them cleaned, but unpeeled, and simply squeezed out the centers once soft. Hello! And so delicious! I’ve stirred the roasted centers into soups and spread onto warm, garlic-rubbed baguette slices as appetizers with a sprinkle of pink Himalayan salt. Never will I be at a loss with these babies in the basket again!
