Sunday, November 11, 2012

A great alternative to potates - Roasted sunchokes and cauliflower with thyme, sesame oil and yuzu

I love potatoes, especially roasted potatoes. As I get older, I am finding it hard to deal with my potatoes addiction. Apparently I am alone with this issue! Here is a very simple alternative that is as satisfing.

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

Salt and pepper
Preheat oven to 400F
Mix all the vegetable in a large bowl. Remove the leaves from the thyme and sprinkle the herb.

 Toss the vegetable with olive oil, season with salt and pepper
 In a small bowl, mix chopped garlic with sesame oil
 Add yuzu juice
 Toss the seasoning with the vegetable
 Transfer the vegetable to a roasting pan, roast the vegetable for about an hour.
 The vegetable should be lightly golden and tender.
 Plate the vegetable, garnish with a couple sprig of them or some fresh leaves.
Serve 6 as an entree  or 12 sides.



  1. Looks good, I wanna try this but what is Yuzu Juice? In case we don't have that brand it may be listed under something else if I know the ingredients. Thanks!

  2. Yuzu is a Japanese citrus. If it not available, you can use lime or lemon juice. Since you are in FL, try meyer lemon or key lime.