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Roasted Sunchokes with Capers and Creamy Tarragon Sauce

4 Servings

50 minutes 15 minutes active

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We roast sunchokes (which sometimes are referred to as Jerusalem artichokes) with slices of red onion, then toss them with capers and dress them with a sour cream sauce containing tarragon and garlic.

4

Servings

Tip

Don’t forget to toss the just-roasted sunchokes and onions with the capers and lemon juice and let them stand for 10 minutes. The vegetables will absorb the lemon juice and cool just enough that the greens won’t wilt when they’re added.

50 minutes

15 minutes active

Ingredients

  • 2

    pounds sunchokes, scrubbed but not peeled, cut into 1-inch chunks

  • 1

    medium red onion, halved and thinly sliced

Directions

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