Sunchokes are the tuber cousin of the sunflower. They have a lower glycemic index than potatoes, and can be cooked in the same way as potatoes. Sunchokes are particularly good browned and crispy! This is such an easy recipe, give it a try! ( You can eat the skins.)
What you need:
- Sunchokes, scrubbed (if large, cut into 2 inch sized chunks)
- Oil (Sunflower if you got it!)
- Seasoning – Garden Citrus Blend
- Salt & Pepper
Preheat oven to 425° F.
Note: Definitely eat the sunchoke skins. Not only do the skins have nutrients, they would be a pain to peel. Simply scrub well and remove any dirt.
Place the sunchokes in a pot and cover with an inch of water. Once the water comes to the boil, cook about 10 minutes, until they slide off a knife when poked. Then drain and place on baking sheet. Smash each choke with the bottom of a glass. They will crack and that’s a good thing. Coat with a generous glug of oil and seasoning. Bake for 25 – 30 minutes, flipping once halfway through the bake.
When the sunchokes are crispy, let them sit for 5 minutes and then serve warm atop a salad or as a side dish.