Sunchoke Salad

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When I first saw sunchokes at the farmers market I was unsure of what they tasted like, how I could use them in a recipe & how to prepare them… But after a little research i learned that they’re actually a root vegetable of sunflower family! Interesting, right? But what I really found interesting was their health benefits. These tubers are nutty & often eaten like potatoes, but are a great source of insoluble fibre, antioxidants, in addition, they contain small proportions of minerals, and vitamins. They’re also an excellent source of minerals and electrolytes, especially potassium, iron, and copper.

OK, now for the recipe! This is a pretty simple method of preparation, but I can’t wait to use sunchokes in other ways! do you guys have any favourite recipes?


for the roasted sunchokes

what you’ll need

  •  1 lb sunchokes, rinsed and & cut into 1/2-inch thick slices

  • salt & pepper, to taste

  • 1-2 sprigs fresh thyme & rosemary, finely chopped (optional)

  • garlic cloves, optional

the steps

  1. Preheat the oven to 400.

  2. Line a baking sheet with parchment paper.

  3. In a medium bowl, toss the sunchokes slices & garlic (optional) with the olive oil, salt, and pepper until evenly coated.

  4. Transfer the sunchokes on to the lined baking sheet. Ensure there is no overlap to ensure they will become evenly browned.

  5. Roast for 15-20 minutes, flipping the slices halfway through, or until they are lightly caramelized and tender.

  6. Remove from the oven & toss with fresh herbs, optional.

to assemble the salad

rinse one head of dinosaur kale & roughly chop. Transfer chopped kale to a bowl and massage with a pinch of salt & fresh lemon juice.

Plate the kale and top with roasted sunchokes

Dress with a simple dressing of 1 tbsp honey, olive oil, lemon juice, salt & pepper.