Roasted Sunchokes with Brown Butter-Cider Vinaigrette

(0)
(0)
(0)
(0)
(0)
(0)
Serving Size: 4
Total Time:

This recipe includes a tangy, lush and slightly spicy vinaigrette that is delicious on sweet sunchokes and fresh spinach.

Ingredients

  • 2 Pound sunchokes (Jerusalem artichokes), scrubbed and cut into 1-inch pieces
  • 2 cup fresh spinach leaves
  • Black pepper
  • 2 Tbsp unsalted butter
  • 1 tsp honey
  • 0.5 tsp crushed red pepper
  • 2 Tbsp minced shallots
  • 0.25 cup apple cider vinegar
  • Kosher salt
  • 8 garlic cloves, crushed
  • 4 thyme sprigs
  • 0.25 cup extra-virgin olive oil
  • 0.25 cup chopped chives

Directions

  1. Preheat the oven to 375°. On a baking sheet, toss the sunchokes, oil, thyme sprigs and garlic and season with salt. Roast for about 1 hour, stirring occasionally, until golden and tender. Discard the thyme sprigs and garlic. Transfer the sunchokes to a large bowl.
  2. Meanwhile, in a saucepan, cook the vinegar over moderate heat until reduced to 2 tablespoons, 3 minutes. Transfer to a bowl. Stir in the shallots, crushed red pepper and honey.
  3. Wipe out the saucepan. Add the butter and cook over moderate heat until golden brown, 2 to 3 minutes. Whisk the butter into the vinegar mixture and season with salt and pepper.
  4. Add the spinach, chives and vinaigrette to the sunchokes; season with salt and pepper and toss to coat. Serve warm.

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

Recipe Credit: Jamie Malone
Image Credit: Christina Holmes