Roasted Sunchokes with Brown Butter-Cider Vinaigrette
Serving Size: 4
This recipe includes a tangy, lush and slightly spicy vinaigrette that is delicious on sweet sunchokes and fresh spinach.
- 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
- 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.
- 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.
- 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.
- Add the spinach, chives and vinaigrette to the sunchokes; season with salt and pepper and toss to coat. Serve warm.
Recipe Credit: Jamie Malone
Image Credit: Christina Holmes