Seasonal Recipes

Roasted Sunchokes and Carrots

This summer, I grew Sunchokes for the first time. It was amazing to watch one small tuber rapidly grow to a huge clump of sunflowers that towered over the garden shed. The best part, was knowing that this winter I could eat the fleshy tubers. So I have been experimenting. I sauteed them with mushrooms, made a soup, and last night I roasted them. They were great roasted.

The best place to store sunchokes is in the ground, so have just been digging them as needed.

Sunchokes
Carrots
Garlic cloves, chopped
Fresh Thyme
olive oil
Lemon juice
Salt and pepper

Wash and peel the sunchokes and carrots. Cut into bite size pieces. Place in a roasting pan with garlic and several sprigs of thyme. Drizzle with olive oil and lemon juice, and sprinkle with salt and pepper. Bake at 400 for 30-40 minutes until tender and beginning to brown.

Posted on January 21, 2010

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