This recipe is a riff off my favorite way to eat French fries – sprinkled with feta cheese. That’s how I’ve eaten French fries all my life, and to this day, I haven’t found a better way. The only other thing that completes the perfection is a drizzle of garlic-dill butter on top! Subbing sunchokes for potatoes here, I think the result is quite spectacular. If I do a blind-taste, you would probably think these are very young and tender baby potatoes, just dug out from the earth – that’s how these sunchokes taste – sweet and tender, and quite reminiscent of actual potatoes.
Sunchokes, or Jerusalem artichokes have nothing to do with artichokes or potatoes. They are the tuber of a species of a sunflower plant. Raw or cooked they really resemble potatoes in taste and texture, and therefore can be prepared in the same manner – boiled, baked, pureed – with the only difference that sunchokes can also be consumed raw.
This is a quick and easy recipe suitable for an appetizer or snack, or even side dish. Prep work is minimal, and the rewards are big. If you don’t feel adventurous enough to try sunch0kes, do try this same recipe with potatoes!
What is your favorite way to cook Jerusalem artichokes?
- 1 lbs Jerusalem artichokes / sunchokes
- 1 tbs olive oil
- salt and pepper
- 2 tbs butter, melted
- 2 garlic cloves, crushed
- 2-3 tbs chopped dill
- a handful of crumbled feta
- Preheat oven to 350°F.
- Wash and scrub the sunchokes well (no need to peel), then cut in thin slices or wedges.
- Mix sunchoke slices with the olive oil, salt and pepper and roast for 25-30 minutes, or until they become soft and golden-colored.
- Melt 2 tbs of butter, and add to it the crushed garlic and chopped dill. Pour over the roasted sunchokes while still hot, and distribute well.
- Serve, sprinkled with a good amount of good quality Feta cheese.
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