Farmers Market Kitchen: Glazed Sunchokes With Calendula | Bite Club
Pin It
Favorite

Tuesday, January 19, 2016

Farmers Market Kitchen: Glazed Sunchokes With Calendula

Posted By on Tue, Jan 19, 2016 at 12:08 PM

click to enlarge Sunchokes - HANNAH PALMER EGAN
  • Hannah Palmer Egan
  • Sunchokes
Sunchokes are one of those rare, easy-keeping winter foods that are fairly light and great almost any way you prepare them. I've seen them roasted, fried (as chips, fries and diced candied nuggets) and pureed into soups, sides and a dozen other dishes.

Also called Jerusalem artichoke, the sunchoke is a prolific local wildflower (and staple food for Vermont's native Abenaki people). The tuber-forming plants are in the same family as the sunflower. They grow similarly tall, but, as perennials, creep into expansive clumps that can take over whole swaths of one's yard if left unchecked. But they're easy to grow, nutritious and delicious, and widely available at winter farmers markets. 

Though many cooks darken their nutty character with maple, brown sugar or smoke, I like to stoke their subtle, honeyed notes by roasting them with herbs and dried flowers and a touch of maple or honey. Calendula — a common garden annual favored by herbalists for its medicinal qualities — has a bright, peppery flavor somewhere between a dandelion and a marigold, and a summery, floral fragrance.

With temps forecasted to stay in frigid digits for much of this week, any excuse to turn on the oven — and savor the scent of summer — is a good one.

click to enlarge Roasted sunchokes with maple and calendula - HANNAH PALMER EGAN
  • Hannah Palmer Egan
  • Roasted sunchokes with maple and calendula
Glazed Sunchokes With Calendula
Serves 3-4, as a side

Ingredients: 
  • 1-1 1/2 pounds sunchokes
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon tamari
  • 1/4 teaspoon toasted sesame oil
  • Salt and pepper to taste
  • 2-3 tablespoons maple syrup
  • 1 teaspoon dried calendula flowers (optional)
Preparation:
  1. Preheat oven to 425 degrees. 
  2. Using a scrubby or other abrasive cloth, scrub away the skin of the sunchokes. This doesn't have to be perfect — just get enough off so that the tubers are mostly cream colored on the outside. Quarter the roots lengthwise so they're about a half-inch thick, oblong and knobby.
  3. Toss the sunchokes in a bowl with oils, tamari and just a little salt and pepper. 
  4. Roast in a skillet or sheet pan for 20 minutes. Remove from oven; add maple syrup and calendula (if using) and stir well, then roast another 15-20 minutes. Sample for flavor, add more maple (and salt!) if you like, stir well and place under the broiler for five or so minutes to crisp the edges.



Tags: , , , , , ,

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It
Favorite

About The Author

Hannah Palmer Egan

Hannah Palmer Egan

Bio:
Hannah Palmer Egan is a food and drink writer at Seven Days.

More by Hannah Palmer Egan

Comments

Subscribe to this thread:

Add a comment

Keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

More on Farmers Market Kitchen

Latest in Bite Club

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2017 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation