Roasted Sunchokes and Sweet Potatoes

“Sunchokes”, or Jeruselam artichokes, were my self-designated culinary challenge of the weekend. After receiving a plethora of them in our CSA share last week, I had to figure out a family-friendly recipe that included them since I am sure it will not be the last time we see them!

First, I had to do some research. I love when we get veggies that I have never heard of before! When we got word of the “sunchokes”, my assumption was that it would look and be cooked similar to an artichoke.  That’s not the case at all (well, at least the looking like an artichoke part).

Sunchokes look very much like a potato. They are the edible tubers that are produced from a relative of the sunflower plant.

I chose to roast them (see the recipe below), but they can be used in many different ways. The skin is edible and full of nutrients like iron, potassium, and Vitamin C. The best way that I can describe their flavor is sweet and hearty. I must say, they are a step up from the classic potato and pair perfectly with sweet potatoes!

Such a fun taste for you and your family to try. Here is my {simple} recipe!

Ingredients:

4-5 sunchokes

4-5 small sweet potatoes (I used a variety of colors, white-pink-orange)

A bunch of dried rosemary

Salt

Pepper

Olive oil

Directions:

Preheat the oven to 400 degrees. Wash the sunchokes and sweet potatoes, then slice them thin. Place on a cookie sheet. Sprinkle with dried rosemary, salt, and pepper. Drizzle olive oil over and toss with a spatula. Roast for 30-35 minutes until potatoes and sunchokes are soft when poked with a fork. Enjoy!

This recipe is a favorite of our family’s. I certainly fell in love with the taste of the sunchoke and think that I will venture out to replace the potato with it in some of our other recipes like chicken pot pie and soup. I may even give it a try baking it like a baked potato. I am sure it would be delicious!!

This week I linked up to Tuesday Greens over at Crafty Garden Mama. I love reading her blog about eco-friendly living and the other posts that are linked up here are great too…take a look!

 

 

About Lauryn Blakesley


A woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.

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Comments

  1. Yum! Thanks for sharing on Tuesday Greens!!

Trackbacks

  1. […] (a covered stoneware) for this meal and it comes out juicy and delicious! I am craving some sunchokes right now, so I am kind of hoping it may be a part of the share this week so that I can throw them […]

  2. […] Artichokes (“sunchokes”) – Roasting these is absolutely wonderful as is putting them in soups and […]

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