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Crispy Smashed Sunchokes

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4 Servings
35 min
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vegetable side dishescrispysun chokesside disheasyEasyEasy CleanupUnder 1 hour

The first time I had heard of sunchokes was our first week in culinary school. We were making all the different types of soup, and instead of potato, we made a sun choke soup - an absolutely luscious and creamy treat.

However, if you just want to try this vegetable, I’d recommend making these like the classic smashed potatoes. Trust me - these are so good, you’ll want to give them a try.

Ingredients

1
lb (pound)
sun chokes
2
tablespoons
olive oil
1
teaspoon
kosher salt
black pepper

Directions

Step 1

Preheat the oven to 425F.

Step 2

Bring a medium pot of water up to a boil. Scrub the sun chokes to remove any excess dirt on the skin. Cut into 2” pieces, and boil in salted boiling water until fork tender.

Step 3

Let the sun chokes cool, and smash them with the bottom of a mug or cup. Drizzle the sun chokes with olive oil, kosher salt, and pepper, and bake golden brown.