Roasted Sunchokes

With Hazelnut Pesto

 
Ryan Goodwin avatar
Ryan GoodwinPublished on 11/8/2017

Sunchokes are in season. I'm a big fan, so I've been playing with some different preparations. These were great. You might also like my anchovy hollandaise sunchokes.

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What you will need

1.5 lb Sunchokes

1 handful arugula

1/3 cup hazelnuts

2 sprigs basil

2 cloves garlic

4 castelvetrano olives, pitted

1/4 cup olive oil

1 tbsp white wine vinegar

How to cook

1

Simmer sunchokes

Rinse sunchokes and place in a pot of water over medium heat. Cook gently for about 15 minutes.

Rinse sunchokes and place in a pot of water over medium heat. Cook gently for about 15 minutes.

2

425f

Preheat oven to 425f.

3

Strain sunchokes

When sunchokes are tender, strain them out. Slice them in half

When sunchokes are tender, strain them out. Slice them in half

4

Season

Arrange in a baking dish and coat with salt, pepper and olive oil.

Arrange in a baking dish and coat with salt, pepper and olive oil.

5

Bake

Bake for about 30-45 minutes.

6

Nuts, garlic, olives

Meanwhile, make a pesto. I made this hazelnut pesto but feel free to make your own. Place hazelnuts, garlic and olives in a blender and pulse, adding olive oil.

7

Oil, arugula, basil

Add olive oil and pulse, then add arugula and basil and give it a good blend. I picked the leaves from 2 good sized stems of basil for this.

8

A splash of white wine vinegar to brighten it up just a notch.

9

Top sunchokes with pesto and serve

Cool. Now just set the sunchokes in a blender and spoon a little of that beautiful green sauce over the top.

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