Roasted Sunchokes with Gorgonzola and Garlic Butter

I've probably mentioned this before, but I am not the primary grocery shopper in my home. Dave is so good at taking a list to the store, following the list, and purchasing the most cost-effective brands. I, on the other hand, have a tendency to purchase things that are not on the list just because they are new, cool, or locally made. When shopping for this year's Christmas dinner I found a bag of sunflower chokes (also called sunchokes or Jerusalem artichokes) and decided to make an impulse purchase and then find a way to use them with ingredients that we already had on hand at home. Sunchokes are similar to potatoes in texture and artichokes in flavor and are a root vegetable in the same family as the sunflower plant. 

Adapted from Viktoria's Table.

-1 pound sunchokes, scrubbed and sliced thinly
-1 tablespoon olive oil
-salt and pepper
-2 tablespoons butter, melted
-2 garlic cloves, crushed
-2-3 tablespoons chopped parsley
-a handful of crumbled gorgonzola

First, wash and scrub the sunchokes (no need to peel), then cut into thin slices. We set the mandolin to 1/4" inch cuts with the crinkle cut blade.

Mix the sunchoke slices with olive oil, salt, and pepper, and then roast for 25-30 minutes until golden.

Once the sunchokes have roasted, melt two tablespoons of butter, add the crushed garlic and parsley. Pour over the roasted sunchokes and top with crumbled gorgonzola cheese. 


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