Category Archives: Sunchokes

Herb-Roasted Squash and Sunchokes

2 cups butternut squash, peeled, and cut into bite-size pieces
1 lb. small sunchokes, unpeeled and scrubbed, cut in half or quartered
1 medium red onion, trimmed and cut into wedges
1 1/2 TBS garlic oil
2 TBS minced fresh herbs (try sage, rosemary, thyme, or a combination)
Preheat oven to 425. Toss together all ingredients in a large bowl. Season with salt and pepper, if desired, and spread on baking sheet. Roast 1 hour, or until vegetables are soft and golden, turning several times with spatula.

Wild Rice with Sunchokes, Mushrooms, and Walnuts

from Asparagus to Zucchini
1 1/2 TBS walnut or peanut oil
1 1/2 tsp salt
6 oz crimini mushrooms, sliced
2 1/2 cups boiling water
1/4 cup finely chopped shallots
freshly grated black pepper
6-8 sunchokes, scrubbed and chopped
1/2 cup walnut halves, roasted at 350 degrees 6-10 minutes
1 cup wild rice, well rinsed and drained
Directions: Heat oil in saucepan over medium-high flame. Add mushrooms and shallots; cook, stirring often, 3-4 minutes. Stir in sunchokes, wild rice, salt and water. Reduce heat, cover, and cook until water is nearly absorbed and rice is tender. (If rice gets tender before water is absorbed, remove some water.) Season to taste with pepper. Sprinkle with walnuts just before serving.