Crispy Sunchokes (Jerusalem Artichokes) + Anchovy-Lemon Dressing
I have to be honest, these have been on my list to recipe test for a while now. Since they are in season, and are a great alternative for potatoes, I decided to test them out! I especially love them for their uniqueness. They are a weird ginger like, knobby, gnarly lookin tubers! Leave the skins on, remember the skins always pack the nutrients.
Wait so what are Sunchokes aka Jerusalem Artichokes anyway?
In recent years farmers markets across the country started stocking these freaky things. Then of course all the chefs started using them due to their versatility, simplicity, minimal prep time, and hearty profile. Since they are tubers they look like turmeric or ginger roots, and taste slightly nutty, but at the same time they taste like an artichoke heart and the best potato you've ever had.
Serving 2
INGREDIENTS
1 pound Sunchokes (Jerusalem Artichokes) scrubbed and halved lengthwise
2 tablespoons unsalted grass fed butter
3 tablespoons extra-virgin olive oil, I only use 23 degrees
4 small anchovy fillets, smashed
1 large garlic cloves, minced
1/4 teaspoon crushed red pepper
2 tablespoon fresh lemon juice
Sea Salt to taste
Freshly ground pepper
1 tablespoon chopped rosemary, parsley or your fav herbs for topping
METHOD:
Preheat oven to 400 degrees
Scrub the Sunchokes with a brush and cut in half
In a oven proof skillet, heat 2 tbsp unsalted butter and add the sunchokes skin side up. Cook on high for about 1 minute. Transfer the entire skillet into the oven and roast for 25-30 minutes or until crispy.
While they are roasting....In a bowl, add anchovies, garlic, red pepper flakes, lemon, and olive oil. Mix them all together very well, I used a whisk.
Once your sunchokes are roasted top with sauce, you can add shaved, parm, fresh herbs, etc.
Don't they look like potatoes? They are low-carb, high in fiber, and a tasty substitute for potatoes. Look for them at the health food stores, or at the farmers market.