I am writing this as my pancakes cook on the stove- happy Shrove Tuesday! I’m not religious, but how can you resist a day dedicated just to pancakes? This is our last homecooked meal for the next few days, as we’re heading down to London tomorrow to see Beyoncé (and to hopefully .visit one of Ottolenghi’s restaurants…).
I remember my first encounter with sunchokes, also known as Jerusalem artichokes. I picked one up, rolled it around in my fingers, and wondered what on earth the strange tubers were. My first time trying them was only recently—we made leek and sunchoke soup, and it was hearty, warming, and delicious. Sunchokes have a rich, earthy flavor that I just can’t get enough of! This morning I roasted some sunchokes along with some garlic and made it into a paté, perfect for spreading on toast, dipping carrot sticks into, or just eating with a spoon. The best part? All you have to do is pop everything in the oven, remove from the oven, and puree. Talk about an easy meal! My lunch today was sunchoke paté on toast, accompanied by a side salad of kohlrabi, kale, purple broccoli, quinoa, and nuts and seeds. That recipe will be for another time 🙂
*yields one small pot
2 cups sunchokes, peeled and cut into cubes
4 cloves garlic
1-2 tablespoons olive oil
coconut oil for roasting
sea salt and pepper, to taste
Preheat the oven to 175 degrees celsius and line a baking tray with tin foil or baking paper.
Peel and cut the sunchokes. Pour the sunchokes onto the baking tray, and rub with coconut oil. Wrap the garlic cloves in a separate piece of foil. Roast both for around 45 minutes, lowering the heat if necessary.
Remove the sunchokes from the oven once golden, and remove the garlic once soft and fragrant.
In a bowl, blend the sunchokes, garlic, and extra virgin olive oil until a smooth purée. Season with salt and pepper to taste.
Wishing you much love and happy kitchen adventures,