This recipe is Copyright of ChefDeHome.com

Roasted sunchokes with roasted crispy pumpkin seeds

Roasted Sunchokes with Lemon Sage Dressing

Few years back, in fall-winter season, I saw these fresh gingers like roots in farmer market called Jerusalem artichokes (also known as sunchokes). This time of year many hard-to-identify root vegetables hit the produce scene, and we – home cooks - so wonder, how you would eat’em.

Well, I decided to branch out from my daily - Kale to Sweet Potato sides for dinner – routine and try a new ingredient..... and bought a pound of sunchokes. Roasting sunchokes fill whole kitchen with nice aroma and they taste so nutty, meaty, and sweet, somewhat like water chestnut.

Pairing Ideas:

Craving for more?
Join us: Weekly Newsletter, Facebook, Google, Twitter, Pinterest
Shop products we use: CDH Amazon Shop (affiliate links)

Roasted Sunchokes with Lemon Sage Dressing

Roasted Sunchokes with Lemon Sage Dressing
Total Time Prep Time Cook Time Difficulty Easy Yields 4 Servings Serves 4

Ingredients

  • 1 lbs Sunchokes  
  • 1/4 Cup Pumpkin Seeds  
  • 10 Sage  (fresh sage leaves)
  • 1 tbsp Garlic  (fresh crushed garlic)
  • 1 Lemon  (juice and zest of one lemon)
  • 2 tbsp Olive Oil  
  • 1 tsp Salt and Black Pepper  

Directions

Hide Step Photos
  • Step for Recipe - Roasted Sunchokes with Lemon Sage Dressing
    1. Wash and scrub off extra outer skin from sunchokes
    Step for Recipe - Roasted Sunchokes with Lemon Sage Dressing
    2. Heat the oven to 375 degrees, drizzle chopped sunchokes with oil, salt and pepper, and roast them in the oven for 35-45 minutes, or until soft and golden brown. For even roasting, stir sunchokes every 15 minutes. When 15 minutes remain in sunchoke roasting, take tray out and spread in pumpkin seeds over sunchokes and continue roasting.
  • Step for Recipe - Roasted Sunchokes with Lemon Sage Dressing
    3. Mix chopped sage, lemon juice and garlic in a small bowl.
    Step for Recipe - Roasted Sunchokes with Lemon Sage Dressing
    4. Add roasted sunchokes and coat well. Serve topped with toasted pumpkin seeds.
Savita's Notes:
If you are eating sunchokes for first time, I recommend eating small quantity. For some people, consuming large quantities of sunchokes can have gastrointestinal distress. Even though you will find a lots of recipes or cookbooks loaded with sunchoke recipes and no one will say a word about their gas causing properties. I want to share that they did cause gastrointestinal discomfort (flatulence), so try with caution.

© Chef De Home. All contents and images are copyright protected. Please DO NOT copy content/images without prior permission. If you want to mention recipe name on your blog, link back to this post with credit to ChefDeHome for the Recipe Origin.


Craving for more?
Join us: Weekly Newsletter, Facebook, Google, Twitter, Pinterest
Shop products we use: CDH Amazon Shop (affiliate links)

Comment

Required fields are marked - *.
Rate this recipe:
Send me Weekly Newsletter.
ChefDeHome Comment Avatar