Real Life of an MSW

The little knobs of Sunchokes reminded me of alien mutated Ginger. It was one of the edible unfamiliar treasures in my new biweekly curated produce and pantry box. I wish I could have asked the local farmers what the hell they were, and the best way to prepare them. Since that was not an option, I went to my trusty friend Google. I quickly learned Sunchokes are often referred to as Jerusalem artichokes; however, they are not from Jerusalem, nor are they part of the artichoke family (am I the only one confused?). Sunchokes are the tuberous roots of a sunflower plant, and like sunflowers they come in various shades of colors ranging from light brown (as shown above) to a slightly reddish or purple-y hue.  I learned they can be served raw, roasted, fried, pureed into soups, or steamed.  I decided on roasting. Have you come across sunchokes, if so, how have you prepared them?

Preparation:

Peel sunchokes – remove as much skin as possible. Thinly slice as if you were slicing potatoes to make scalloped potatoes. Place in a bowl and toss in some minced garlic, some fresh ground pepper, a sprinkle of Pike Place Herbs, and toss in rosemary olive oil. Place in a cast iron skillet that you have rubbed down with one cube of compound butter (mine contains oregano). Place sunchokes in a skillet in an even layer. Roast them at 325, for 20 -30 minutes. At the 20-to-30-minute mark, flip them over, adding a little bit of the compound butter. Cook for an additional 10-15 minutes. Sprinkle with a dash of sea salt and toss in remaining compound butter. Bon Appetit.

Verdict- These were delicious. I would buy them again if I come across them.