Have you ever tried cooking with sunchokes?  Also known as Jerusalem artichokes, these knobby-looking root vegetables are versatile and couldn’t be easier to cook.  (Before cutting them into bite-sized pieces, these root veggies do need to be washed and scrubbed, just to remove any remaining dirt.) Once cut and placed on a prepared baking sheet with a drizzle of olive oil, salt and pepper, they roast in about 25 minutes.

The sunchokes do not need to be peeled which is nice and saves prep time; one of my favorite ways to serve these funny looking veggies is to roast them like I mentioned, with some lemon slices and capers, and then to serve them warm with crumbled goat cheese over peppery watercress greens.  They remain a tiny bit crunchy after being roasted, and really can take on just about any flavor profile you like!  (Try roasting them alongside a chicken sometime, they pair up wonderfully and are lovely served with the roasted chicken juices.)

(To view this recipe, click on the blue title of the blog post above*)

Tagged: capers, feta cheese, Jerusalem artichokes, lemons, lemony roasted sunchokes, roasted sunchokes, roasted vegetables, root vegetable, side dish, sunchokes, watercress