roasted jerusalem artichokes with chives

Ingredients:

• 2 pounds sunchokes
• 3 tablespoons olive oil or melted butter
• 1/4 cup roughly chopped chives
• Sea salt to taste

Preparation:

• Preheat oven 400 degrees Fahrenheit.
• Much like potatoes, the skin on sunchokes can be scrubbed clean and left on or it can be easily peeled off with a paring knife.
• For this recipe, we peeled half of the sunchokes and left the skin on half of them.
• Cut the sunchokes into evenly sized wedges.
• Drizzle olive oil or melted butter on top.
• Roast for 30 minutes (or more if needed) until soft and nicely browned.
• Remove from oven and season with chives and sea salt.
  
  

Note:

• Oh, and about that gassy thing… like many things in life, sunchokes are best enjoyed in moderation.
  Take our word for it; despite the great flavor, serving sunchokes in small portions is wise

Prepared: 2013-05-03

Makes: 4 servings

Categories: vegetarian

Source: marksdailyapple.com