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Roasted Sunchokes with Capers and Creamy Tarragon Sauce
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
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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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01Heat the oven to 450°F with a rack in the lowest position. In a large bowl, toss together the sunchokes, onion, oil and ½ teaspoon each salt and pepper. Distribute in an even layer on a rimmed baking sheet; reserve the bowl. Roast, stirring once halfway through, until the vegetables are browned and a skewer inserted into the sunchokes meets no resistance, 25 to 35 minutes.
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