Roasted sunchokes with pumpkin seeds, pickled red onion, and shaved Parmesan
It took me years to take a serious look at a sunchoke (aka Jerusalem artichoke). I’d pass them by at the market, eagerly turning to more comprehensible things. I had no idea what they were, much less how to prepare them, and I wasn’t even sure if they were vegetable or some exotic form of ginger. I mean, look:
Not exactly the sort of vegetable that inspires confidence. That peel. Those knobs. The sheer wall of intimidation, having no idea what one might do with such a thing.
But, boy, was I wrong. Despite their gnarly outer appearance, sunchokes are pretty fantastic. They have a sweet, nutty, almost creamy flavor that retains a hint of crisp even when thoroughly cooked, sort of like a water chestnut, and they’re lovely roasted or pureed or even deep-fried in thin slices like potato chips. There’s no need to deal with the peel, which is thin and edible, and cutting off the knobs is actually kind of fun. Should you find yourself facing a sunchoke, do not shy away! Go on in. Read more
