Whole Roasted Sunchokes
Deliciously nutty, sweet and infamous for causing gas.
I remember having a dish like this at an Italian joint in downtown Manhattan. I haven’t cooked sunchokes any other way since. Larger ones should be halved for even cooking. Deliciously nutty, sweet and infamous for causing gas.
Olive oil
Sunchokes, cleaned and unpeeled
Butter, a generous chunk
A handful of herbs, thyme or rosemary
Several garlic cloves, lightly crushed
1 bay leaf
A few chilis, halved
1 lemon
Sea salt and black pepper
Place a heavy-bottom pot, one with a matching lid, over medium heat. Pour in a good splash of olive oil and add the sunchokes. You should hear a sizzling sound. Give an occasional turn so they don’t burn.
Add the butter, herbs, garlic, bay leaf and chilies. Sprinkle generously with salt, toss thoroughly. Lower the heat to low and cover the pot. This slow cooking lets them become tender and aromatic.
After 8-10 minutes, remove the lid and check for readiness. They should be tender when pierced with a knife, yet their skins should remain slightly crisp and golden.
If they're cooking too quickly or drying out, add a splash of water or white wine and give them a shake.
To finish, squeeze fresh lemon juice over the sunchokes, adjust seasoning with sea salt and freshly ground pepper, and serve warm.
