Because they're in season now! :)
- 1 1/2 pounds Sunchokes/Jerusalem Artichokes
- 1 tablespoon lime juice
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon celery powder
- 1/2 teaspoon crushed dry oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon chopped fresh parsley
- lime wedges
- Wash the sunchokes, cut them up so that the pieces are matched for size, otherwise they will cook unevenly. Drop the pieces immediately into water mixed with lime juice, to prevent them from browning.
- Preheat the oven to 350 degrees F. Bring a pot of salted water to boil. drain the sunchokes from the lime water and boil them for 3 minutes, or until slightly tender. Remove chokes from the pot and drain.
- Mix the flour with salt and pepper, garlic and onion powder, celery powder, oregano and cayenne pepper in a plastic gallon bag. Shake the bag until all the ingredients is well combined. Melt the butter in a roasting pan, coat the sunchokes in the seasoned flour and roll them around in the butter in the pan. Cook the butter and flour coated sunchokes in the oven for 20-30 mints, or until golden brown. Sprinkle with chopped parsley and squeeze some lime juice over the sunchokes, if desired. Serve immediately.
Recipe is loosely adapted from Irish Food & Cooking cookbook authored by Biddy White Lennon and Georgina Campbell