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Roasted Sunchokes (aka Jerusalm artichokes )with Cato Corner Farm Aged Bloomsday
Nb persons: 8
Yield:
Preparation time:
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| 2 lbs | sunchokes, cut into 1/2-inch pieces |
| 1/2 cup | extra virgin olive oil |
| 1/2 cup | sprouted sunflower seeds |
| 6 oz | Cato Corner Farm Aged Bloomsday cheese, broken into small pieces |
| 1 cup | parsley leaves, cleaned and dried |
| 2 each | lemons, juiced |
Fine sea salt, to taste
Preheat oven to 325°F. Toss sunchokes in 1/4 cup extra virgin olive oil and about 2 teaspoons of fine sea salt and spread on a lined baking sheet.
Roast until tender, about 45 minutes, stirring every 15 minutes. Increase oven temperature to 350°F and continue to cook until sunchokes are crisp and golden brown, about 30 minutes more.
Remove baking sheet from oven and let sunchokes cool to room temperature. Toss cooled sunchokes, sunflower seeds, cheese, and parsley leaves with the juice of two lemons, remaining extra virgin olive oil, and sea salt to taste.
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