Oven-roasted sunchokes cooked until caramelized, meltingly soft inside and golden outside, served with a sweet and slightly spicy homemade paprika ketchup.
Ingredients
- 1000 g sunchokes (Jerusalem artichokes)
- 2 pieces yellow onions
- 4 cloves fresh garlic
- 4 tbsp olive oil
- 4 sprigs fresh thyme
- to taste fine salt
- to taste ground black pepper
- 250 ml homemade ketchup
Method
- Preheat the oven to 200 °C fan.
- Thoroughly scrub the sunchokes under cold water to remove any trace of dirt; do not peel them, as the skin becomes flavorful when roasted.
- Cut the sunchokes into equal-sized pieces, roughly in half or into quarters depending on their size, and immediately drop them into a bowl of lemon water as you go to prevent them from browning.
- Peel the onions and cut them into quarters, keeping the root intact so they hold together; crush the garlic cloves with the flat of a knife without peeling them.
- Drain and dry the sunchokes, then toss them in a large bowl with the onions, garlic, olive oil, thyme leaves, salt, and pepper until everything is well coated.
- Spread everything in a single layer on a parchment-lined baking sheet, without overcrowding the pieces so they roast rather than steam.
- Bake and roast, turning the pieces halfway through cooking, until the sunchokes are deeply golden, caramelized on the edges, and meltingly soft inside (the tip of a knife should slide in without resistance).
- While they are roasting, prepare the homemade ketchup according to the prepared component, or take out the store-bought ketchup.
- Serve the sunchokes piping hot with their candied garlic and roasted onions, and the homemade ketchup warm or at room temperature on the side in a sauceboat.
Nutrition
Per serving
- Energy
- 386.3 kcal
- Protein
- 6.23 g
- Carbohydrate
- 58.77 g
- Fat
- 15.2 g
- Fibre
- 5.26 g
- Calcium
- 77.61 mg
- Iron
- 5.96 mg
- Magnesium
- 59.93 mg
