Sunchokes, also known as Jerusalem artichokes, are a type of root vegetable. They have a slightly sweet, nutty flavor and a crisp texture. This recipe roasted them in duck fat, which gives them a delicious, savory flavor. The truffle aioli is a perfect dipping sauce for these roasted sunchokes. It is made with mayonnaise, garlic, and truffle oil. This dish is best served warm.
Ingredients
- 1 pound sunchokes, scrubbed and cut into 1-inch pieces
- 1/4 cup duck fat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 garlic clove, minced
- 1 teaspoon truffle oil
Method
Preheat the oven to 400 degrees Fahrenheit.
In a large bowl, toss the sunchokes with the duck fat, salt, and pepper. Spread the sunchokes in a single layer on a baking sheet and roast for 25 minutes, or until they are tender and browned.
Meanwhile, in a small bowl, whisk together the mayonnaise, garlic, and truffle oil. Serve the roasted sunchokes with the truffle aioli.
Potential changes & improvements
If you don’t have duck fat, you can use olive oil or another type of cooking oil. You could also add other seasonings to the sunchokes, such as herbs or spices. If you don’t have truffle oil, you can omit it from the aioli or use another type of oil.
What other food it works well with
These roasted sunchokes would be a great side dish for roasted chicken or steak. They would also be good on their own as a snack or appetizer.
Common Mistakes
One common mistake when cooking sunchokes is not scrubbing them well enough. Be sure to scrub them thoroughly with a brush to remove any dirt or sand. Another mistake is not cutting the sunchokes into even pieces. If they are not cut evenly, they will not cook evenly.
Nutritional Information
Sunchokes are a good source of fiber and potassium. They are low in calories and fat. This recipe is gluten-free and dairy-free.
Allergens
This recipe does not contain any common allergens.