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 (image from  Sarah’s Cucina Bella )

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 (image from Sarah’s Cucina Bella)

| Yield: serves 6 | Time: 30 minutes |


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.

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.