Sunchokes have a nutty flavor and a soft and crunchy texture at the same time. They taste similar to artichokes and have a lot of versatility. This recipe shows off the unique qualities of the sunchoke by pairing it with the nutty flavor of brown butter, blanched garlic, and chopped parsley.
2 lbs. Sunchokes
6 Tbsp butter
1 Tbsp fresh parsley
1 clove of garlic, peeled
1/2 tsp salt
1/4 tsp fresh pepper
Bring a large pot of water to a boil. Cut any large sunchokes into smaller pieces, about 2×2 inch chunks. Boil the sunchokes until they are tender and easily pierced with a knife. While they are boiling, hold the clove of peeled garlic in the boiling water for 1 minute to blanch.
Meanwhile melt the butter in a pan over medium heat, swirling constantly until the butter takes on a light brown color and smells slightly sweet and nutty. Remove from the heat.
Finely chop 1 Tbsp of fresh parsley and add it to the brown butter along with the salt and pepper. Grate the blanched garlic into the brown butter as well.
Once the sunchokes are tender, drain and put on a lined baking sheet. Using a potato masher or the back of a spoon, press the sunchokes until slightly smashed on the pan. Drizzle the brown butter sauce over them. Turn your oven broiler on high and set a rack right underneath the broiler. Broil for 5 minutes until crispy, keeping an eye to make sure the sunchokes do not burn. Remove from the oven and allow to cool slightly before eating.
~ Recipe and Photos by Meghan Feilmeier
Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo
