Roasted Sunchokes
With Hazelnut Pesto
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.
viewed by 331
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.
2
425f
Preheat oven to 425f.
3
Strain sunchokes
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.
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.
Comments