Weekly Swoon: Roasted Sunchokes

Paired with orange, Marcona almonds, and Pecorino Toscano.

By: rē•spin
Weekly Swoon: Roasted Sunchokes

One of life’s most incredible adventures is introducing new cuisines, flavors, and ingredients to your kitchen. It’s so easy to fall into a culinary comfort zone, finding yourself in a cycle of sameness. Yet with a bit of inspiration, there are countless opportunities to explore — adding novel flavors, spices, methods, or produce to bring new life to old favorites.

On this note, allow us to rē-introduce you to Sunchokes.

While you might assume that this root vegetable falls in the artichoke family, do not let the name fool you. In reality, it resembles a cross between a ginger root and a potato, with a creamy interior that is the perfect blend of sweet and nutty flavors. Hence, they pair excellently with sharp, bright flavors like the ones in this week’s recipe. 

Athena Calderone couples these roasted sunchokes with Cara Cara oranges, pickled shallots, and Pecorino Toscano for a little bit of tang, a hint of sweetness, and a sturdy, nutty flavor to balance out the meal. When preparing, be sure to cut your sunchokes up into even pieces to roast them evenly. And don’t forget to enjoy both the process and the meal mindfully!

Serves 4 

Ingredients:

  • 2 pounds (910g) sunchokes, rinsed, dried, and quartered
  • Extra-virgin olive oil for drizzling
  • Salt ¼ cup (25 grams) Pickled Shallots
  • 1 Cara Cara orange, zested and supremes
  • ¼ cud (35g) salted Marcona almonds
  • Pecorino Toscano cheese. for shaving
  • Flaky sea salt and freshly cracked pepper for serving.

Method of Preparation:

  1. Preheat the oven to 425 F 220 C). Spread the sunchokes on a baking sheet and drizzle them very generously with oil. 
  2. Season with salt and toss until evenly coated. Roast the sunchokes, tossing them halfway through, until they’re deep golden and crispy, about 40 minutes.
  3. Allow the sunchokes to cool slightly, then toss them with the shallot, orange segments, and almonds.
  4. Sprinkle the sunchokes with the orange zest and shaved cheese. 
  5. Season with flaky sea salt and freshly cracked pepper.

Image credit: @johnny_miller_

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