Roasted Sunchokes
Roasted sunchokes are a delightful replacement for potatoes in recipes because they are snappy and sweet, with a crunchy exterior and soft interior. The curry powder in this dish compliments the natural sweetness of the sunchokes. Photo source: Sarah’s Cucina Bella
| Yield: serves 6 | Time: 30 minutes |
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
Preparation:
1. Preheat oven to 375 degrees.
2. Toss sunchokes in olive oil and spices.
3. Spread on a baking sheet and roast for 25 minutes.
Ingredients:
3 cups sunchokes, sliced into 1-inch pieces
1 T olive oil
1 ½ tsp curry powder
½ tsp sea salt
¼ tsp black pepper
This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, 34 perennial profiles, and a recipe for each one. The companion books is Growing Good Food: A citizen’s guide to backyard carbon farming, available for pre-order now.
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