Miso Glazed Sunchokes Recipe – Simple, quick and tasty! Add pan-roasted Jerusalem artichokes a.k.a. Sunchokes to your root vegetable rotation.
Sunchokes Recipe Inspiration
Root vegetables recipes were a big part of my childhood. We grew carrots and turnips, and supplemented these with farmer’s market bought beets, rutabagas, yams, and potatoes. As an adult, I’ve ventured out and added lesser known root vegetables like Jerusalem artichokes, kohlrabi, and jicama. This recipe for pan-roasted Jerusalem artichokes is as simple as they come and requires very little effort to execute. It’s one of those five ingredients or less and one-pan recipes but packs a lot of flavor. The miso sauce adds another level of flavor complexity and simply elevates the dish beyond the mundane and basic. “Glazed with miso sauce” just screams “special occasion” but it’s a great weeknight monotony breaker as well.
Musical Inspiration for Recipe
As I continue to explore and discover new foods and new methods of cooking, in parallel I always have my ear to the street for new music. With this month’s focus on all things Dallas I stumbled upon the artist/MC LowDallas who in my opinion is pushing the envelope a bit with respect to Dallas’ underrated hip hop scene. I appreciate his focus on lyrics of substance beyond the typical and saturated “gangsta” genre and like him I’m trying to push boundaries and inspire others to be more open to different types of foods.
What are sunchokes?
Sunchokes or Jerusalem artichokes as they are called are neither from Jerusalem nor are they actually artichokes. They are a root vegetable and share a close relationship with sunflower. Texture and color-wise it’s a gnarly, brown-skinned tuber similar to ginger root. The name is actually derived from the Italian word “girasole” for sunflower and bears no relation with the city.
Sunchokes are becoming more popular and offer several advantages that make them perfect for weeknight consumption. Besides the fact that their versatile as hell, they require little prep and qualify as quick cook. I’ll get to taste shortly but for those looking for a healthy side option sunchokes are keto diet friendly, plus high in fiber. That high fiber-low calorie combo is great for weightless among other things. Rumor has it though, they will give you serious gas.
What do sunchokes taste like?
I know I know, healthy is great but what about the nitty gritty, nuts and bolts of taste. Don’t worry, sunchokes provides the goods there too. During my research on sunchokes I discovered many people enjoy them raw. I can’t say I share that behavior. I do highly appreciate them cooked. Cooking brings out that natural nutty, sweet taste profile that I describe as a cross between water chestnuts and jicama or just nutty potatoes.
How to cook sunchokes?
Sunchoke is one of those versatile vegetables you can cook all kinds of different ways. Treat them like potatoes meaning roasting, frying, baking, pureeing, etc. are all in play. They make for a great soup or also quick, easy and tasty side dish requiring little seasoning. My first recipe was Roasted Sunchoke Soup which was basically me combining the sunchokes with a few other vegetables as a low risk test of the sun choke flavor. It ended up being a hit and that recipe basically became my sunchoke gateway recipe.
Pan-roasting is my favorite way of enjoying them. It’s quick and maximizes flavor to the fullest. Pan-roasting combines two methods – frying and roasting. For best results cut the knobby sunchokes into smaller chunks (smaller also lowers cook time) then saute right in the pan for a few quick minutes before covering them with the lid and roasting right on the stovetop. After they become tender you can remove the lid and turn-up the heat to brown them a bit before adding the miso sauce.
What is miso?
Miso is common in Japanese cooking, but I keep it in my pantry and use it my cooking. It is a paste made from fermented soybeans and aged from months to years. The darker the miso the longer the aging and more complex the flavor. A little goes a long way. It’s great in soups, sauces, slaws, marinades, or as in this case as a glaze.
Making Miso Glazed Sunchokes recipe
If you make this delicious sunchokes recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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- 2 cups Jerusalem artichokes peeled and cut into pieces
- 2 garlic cloves peeled and halved
- 1/4 cup olive oil
- 2 tablespoons white miso
- 1 teaspoon smoked sweet paprika
- Salt and pepper to taste
- 1 tablespoon fresh parsley
- Heat olive oil in frying pan on medium heat.
- Add garlic and sautÃ© 1-2 minutes to infuse the oil.
- Add the artichokes and season well with the paprika. Fry gently, stirring for a minute, then cover and cook for about 5-10 minutes. Shake the pan once or twice.
- When the artichokes are tender, take the lid off and turn up the heat so you can brown them a little.
- Add the miso to the pan and stir to mix well. Season with salt and pepper to taste. Serve with parsley.