How to roast jerusalem artichokes

November 3, 2018 at 10:42 pm (Uncategorized)


I’m adding a brief post here because I keep forgetting how I roast sunchokes, and then I have to do a search all over again.

I basically follow the directions from Brad Farmerie, chef at Public and Saxon + Parole in NYC. He says that there’s no need to peel them. You just need to rinse them and cut them into finger-sized pieces, then blanch them for four minutes in heavily salted water. Toss them in olive oil and roast them in a 450 F oven until they’re soft and gooey on the inside and roasted crisp on the outside.

I don’t quite understand why, but he says that blanching them actually makes them crispier? In any case, we’ve tried it this way, and always like it. And I agree that trying to peel jerusalem artichokes is torture.

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