ROASTED SUNCHOKES RECIPE
These easy roasted sunchokes are crispy and delightful!
Provided by This Healthy Table
Categories Side Dishes
Time 43m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Thinly slice the sunchokes into 1/4 strips. They are all different shapes, so cut them into strips or coins.
- Toss the sunchokes with olive oil, thyme, salt, and pepper.
- Lay the sunchokes flat on a parchment-lined baking sheet and bake in the oven for 30 to 35 minutes or until crispy. Halfway through cooking, toss them so they cook evenly.
- Remove from the oven and serve as is or with optional toppings.
Nutrition Facts : Calories 144 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 319 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
ROASTED SUNCHOKES
Roasted sunchokes are sliced and tossed with olive oil, salt, pepper, and roasted until caramelized and tender. An easy and healthy vegetable side dish for fall or winter! Note: Sunchokes are a high source of inulin, which can cause stomach discomfort for some people, especially if eaten in large quantities.
Provided by Laura / A Beautiful Plate
Categories Vegetable Side Dishes
Time 25m
Number Of Ingredients 5
Steps:
- Preheat the oven to 425° Fahrenheit (220°C) with a rack in the center position. In a medium bowl, toss the sunchokes slices with the olive oil, salt, and pepper until well coated. Distribute the sunchokes, cut-side down in an even, thin layer on a half sheet pan. Be sure to leave space between them, as this will help them caramelize evenly.
- Roast for 18 to 22 minutes, flipping the pieces halfway through, or until the sunchokes are lightly caramelized and fork tender.
- Gently toss the roasted sunchokes with freshly chopped thyme leaves and a light sprinkle of kosher salt. I like to drizzle them lightly with extra virgin olive oil before serving, but this is optional. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 100 kcal, Carbohydrate 20 g, Protein 2 g, Fat 2 g, Sodium 269 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 1 g
PAN-ROASTED CHICKEN WITH CREAMY MUSTARD SAUCE
Provided by Daphne Brogdon
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
- Preheat the oven to 400 degrees F
- Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
- Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
- Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.
SUNCHOKE PIZZA
Provided by Food Network
Time 40m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat your oven as high as it will go (500 to 600 degrees F) with a pizza stone set on the bottom floor for 30 minutes before cooking the pizza.
- Slice the sunchoke as thinly as possible with a mandolin into a bowl. (You should get enough pieces to make a thin layer that covers the whole pie.) Toss together the rosemary, Parmigiano-Reggiano, kale, a generous dash of olive oil and a generous pinch of salt, coating everything evenly and massaging the kale to soften it up. Taste for salt and adjust if necessary.
- Stretch out the dough into a 12-inch round, first pinching a hearty edge for the crust, then gently stretching to reach 12 inches. Generously flour a pizza peel and lay down the round. Quickly lay down the mozzarella, then an even layer of the sunchokes, followed by the kale. The kale should not cover the pie evenly like the sunchokes, but add an accent of color and crunchiness. Top the pie with the fontina and slide onto the pizza stone.
- Cook until the pie is evenly browned, 6 to 8 minutes. Pull the pie onto a flat metal pie pan or the underside of a baking sheet so it's easy to slide off onto a cutting board. Cut the pie into 6 even pieces and drizzle with creme fraiche.
INSTANT POT CREAMY GOAT CHEESE PASTA
Inspired by the baked feta pasta that took the internet by storm, this recipe is similarly easy but uses creamy goat cheese and comes together in a fraction of the time, thanks to the Instant Pot®! We opted for a short, tubular pasta for this dish to capture a bit of the creamy sauce inside each piece. Top with a sprinkle of fresh basil and you have a bright and flavorful dish you'll want to make year-round.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the penne, cherry tomatoes, vegetable broth, olive oil, oregano, crushed red pepper flakes, garlic and 2 teaspoons salt to a 6-quart Instant Pot®. Stir to evenly combine; it's ok if not all of the pasta and tomatoes are fully submerged in the liquid. Place the log of goat cheese on top and in the center of the bowl.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Stir the pasta together until the tomatoes have all been crushed and the cheese is thoroughly integrated into the sauce. Spoon into serving bowls and top with the basil.
OVEN-ROASTED PARSNIP AND SUNCHOKE
Sunchokes are tubers, like potatoes, and resemble ginger root. They come from a type of sunflower native to North America. Many people try to peel sunchokes, but I find it is easier to wash them well before tossing them in oil. Parsnips and onions add a nice complexity to this side dish.
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, combine the sunchokes, parsnips, onions, garlic, rosemary, canola oil, salt and pepper and toss until thoroughly combined.
- Transfer to a sheet pan and roast until the vegetables are browned and tender, 20 to 25 minutes.
BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE
This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes give it a savory depth, while a combination of goat cheese, cream cheese and mozzarella make it wonderfully gooey. Make sure to use plain - not marinated - artichokes, which will be too sharp and acidic here. You're looking for a mellow richness in this comforting casserole.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
- Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
- Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
- Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.
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