Tuesday, December 3, 2013

Roasted Sunchokes-Parsnips-Artichokes

Sunchokes, a.ka. Jerusalem Artichokes, have a root that look similar to ginger, but are sweet and crunchy like a carrot. They can be eaten raw, cooked, peeled, or unpeeled. The following recipe is based on feeding a family of four as a side dish, with leftovers. Enjoy!  ~ Dave Lattomus

> 1 lb Sunchokes/Jerusalem Artichokes
> 1 lb Parsnips
> 1 lb Canned Artichoke Hearts
> 1/2 Cup Extra Virgin Olive Oil
> 1 Tbs Kosher Salt
> 2 Tbs Honey
> 2 Tsp Fresh Thyme
> 2 Tsp Fresh Rosemary
> 1 Tsp Minced Garlic
> 1 Tbs Minced Shallot
> Fresh Cracker Black Pepper To Taste

- Preheat Oven to 375 degrees.
- In a mixing bowl, mix olive oil, salt, honey, thyme, rosemary, garlic, shallots, &
- Drain excess liquid off of artichoke hearts.
- Peel parsnips and cute into small dice or half-inch cubes.
- Peel sunchokes (optional), and cut into half inch slices.
- Coat artichokes, parsnips, and sunchokes with oil mixture. Spread on a cookie sheet.
- Bake for 35 minutes or until golden brown and cooked through.

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