Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
Sunchokes are actually one of my favorite veggies, since their flavor sort of falls halfway between an artichoke and a phenomenal potato. I'm a big fan of adding them into mashed potatoes, and slicing them really thin and frying or baking them for chips. But I'd made a great roasted fingerling potato recipe earlier this summer that I thought would be a perfect fit for sunchokes, and turns out, it is dang delicious.
1 lb sunchokes, washed
1 Tbs extra virgin olive oil
½ tsp toasted sesame oil
2 ea scallions
1 Tbs kewpie mayo
1 tsp umeboshi vinegar (rice wine vinegar works as a substitute)
¼ tsp chinese mustard
tt shredded nori
tt bonito flakes
1. Preheat oven to 400F. Scrub sunchokes well, then dry.
2. Trim off any pink or black edges, then cut into small, bite-sized pieces. Line a sheet pan with foil, then spread out the sunchokes on it.
3. Drizzle olive oil over the sunchokes, season with salt, and toss to coat. Place sheet pan in oven, and roast sunchokes for about 40 minutes, or until golden on the edges. Check them about 20 minutes in, and give them a toss with a spoon to cook evenly on all sides. Sunchokes are done when they are easily pierced with a fork.
4. In the meantime, slice the scallions, using both the whites and greens. Whisk together mayo, vinegar, mustard and sesame oil. If you’d like to drizzle the dressing over the top, place in a piping bag or small ziplock.
5. When sunchokes have finished cooking, transfer to a plate and drizzle dressing over. If you're using a ziplock, cut one corner to make it a piping bag. Alternatively, toss dressing and sunchokes in a bowl before plating.
6. Finish with sliced scallions, shredded nori, and bonito flakes.
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