Sunchoke is a special root vegetable you will find in farmer's markets around October. It is the tuber of a plant that belongs to the sunflower family. Its look resembles a knobby ginger root and its taste somewhat reminds me of ginseng.
Sunchoke has increasingly earned its popularity in many upscale restaurants. You can easily find sunchoke in salad, roasted side dishes, soup, or even chips on the menus.
Cooking sunchoke is no more complicated than cooking potato. Basically, you can treat both in the same ways.
Basic Roasted Sunchoke
香焗菊芋
Ingredients:
4 Sunchokes
Olive Oil
Sea Salt
Black Pepper, freshly ground
How to make it:
1. Brush off the dirt and sand on the sunchokes under running water.
Sunchoke has thin skin and it is totally edible. It brings extra flavour after roasting. So it is not necessary to peel off the skin.
2. Slice the sunchokes into about 1.5cm pieces.
3. In a mixing bowl, combine all the ingredients together; mix it well.
4. Roast it in the oven at 400 F for about 25 minutes, or until the skin starts to shrivel and become crisp.
5. Remove it from the oven and serve it as a side dish.
Thanks for stopping by. I hope you enjoy the recipe.
