Sunchoke is one of my favorite vegetables. When it reaches the markets, I buy a large bag and run home to experiment.
This salad will also have pride of place at the upcoming holiday meal. The sunchokes can be roasted several days in advance and kept in the refrigerator. Before the meal, toss them with the remaining ingredients and serve.
Variation: Replace the grated lemon zest with 1 cup sliced preserved lemon.
Ingredients (serves 4):
- Peeled and halved sunchokes
- 1 tablespoon thyme leaves
- 2 tablespoons honey
- 1/3 cup olive oil, divided
- Salt
- Grated zest of 1 lemon
- 3 garlic cloves, crushed
- 1/2 bunch parsley, chopped
- A handful of chopped mint leaves
- 1/4 cup lemon juice
- 1/2 teaspoon crushed chile flakes
Instructions:
- Heat oven to 400 F and line a baking sheet with parchment paper.
- Place the sunchokes in a bowl and season with thyme, honey, half the olive oil and salt. Mix and transfer to the baking sheet.
- Roast for about 40 minutes, until softened and lightly golden. Let cool.
- Place the roasted sunchokes and the remaining salad ingredients in a serving bowl, toss and serve.