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Jerusalem Artichokes with Salsa Verde

Jerusalem Artichokes with Salsa Verde

This knobby vegetable has no relation to the artichoke—it’s the tuber of a type of sunflower. Look for small, evenly sized ones so they’ll cook at the same rate and pair with salsa verde.

Ingredients

  • 3 pounds Jerusalem artichokes (also called sunchokes), unpeeled, cut into 1½” pieces
  • Kosher salt and freshly ground black pepper
  • 4 anchovy fillets packed in oil, drained, finely chopped
  • 2 garlic cloves, finely grated
  • ½ cup chopped fresh flat-leaf parsley
  • 2 tablespoons drained capers, chopped
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon crushed red pepper flakes

Recipe Preparation

  • Preheat oven to 450°. Toss Jerusalem artichokes with ¼ cup oil on a baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft, 25–30 minutes.

  • Mix anchovies, garlic, parsley, capers, vinegar, red pepper flakes, and remaining ¼ cup oil in a small bowl; season with salt and pepper. Serve with Jerusalem artichokes.

Recipe by Travis Lett of Gjelina in Venice CA,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 250 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 30 Dietary Fiber (g) 3 Total Sugars (g) 16 Protein (g) 4 Sodium (mg) 220Reviews Section

Watch the video: #BTMTL: Cooking with Jerusalem Artichokes (October 2020).