It's not all brain surgery

November 25, 2009

You don't always have to add a ton of hoo-ha to an ingredient to make it delicious. Take the humble sunchoke. Also known as the Jerusalem artichoke, it looks like a cross between a knobbly piece of ginger and a potato. The flavor is a tad flowery and herbal and it has a slightly higher moisture content than a potato. But, really, all you need to do is to roast it. The photo at left is of small raw sunchokes.

Speaking of roasted, I happen to think any vegetable tastes better roasted. I won't eat asparagus or brussel sprouts any other way. Wait until they look like they are about to burn, then keep them in about four minutes longer, then add lots of salt. Just as good as french fries. Well, no, that's a lie.

Fair warning though, roasted brussel sprouts can be a little fart-a-rific. No worries, just light a scented candle or hang an air freshener off your back belt loop.

Sunchokes n' sprouts

sunchokes, preferably small, but if not, cut into 1 inch pieces
small brussel sprouts, or large ones cut in half (extra points if you get them on the stalk)
olive oil, just barely to coat

Roast at 400 til brown, crusty, and tender. See photo below for approximation.