Sunchoke or Jerusalem artichoke is a funny looking vegetable, it is a root. If you slice it raw and mix it with salads. I prefer it roasted, the roasting brings the sweetness of the vegetable. you don't need to peel it, just scrub it, it's ready for use. I also enjoy it boil and smashed and mixed with a little bit of butter. I hope you will enjoy it as much as I do.
You will notice I am leaving the vegetable in pretty big pieces. Sunchoke and cauliflower can overcook easily. Leaving them in larger pieces will help to avoid this issue, plus I like the presentation better. Also when buying sunchokes, try to find the tubers all in a similar size.
Sunchoke is also high in iron, it will oxidize, the acid in the yuzu will prevent the vegetable from turning brown, it also give the dish a touch of the Asian flavor.
This is a pretty big recipe, you can serve this a vegetarian entree, a side dish. I love have extra in the fridge that I can toss it in a salad, make a great lunch!
Roasted sunchokes and cauliflower with thyme and a touch of sesame oil and yuzu.
1/2 lb of sunchokes. Scrub, trim the ends. Slice in half
1 califlower. Remove leaves and break it into floret. Soak in salt water for 5 mins, this will help get rid of any bugs.
1 red onion, cut into large piece about 1" chunks and separate the layers
5-6 sprig of thyme
3-4 table extra virgin olive oil
1 large tsp chopped garlic
2 tbsp Toasted sesame oil
1 tbsp Yuzu juice
Preheat oven to 400F
Mix all the vegetable in a large bowl. Remove the leaves from the thyme and sprinkle the herb.
Serve 6 as an entree or 12 sides.