- 2 pounds sunchokes (Jerusalem artichokes), scrubbed and cut into 1-inch pieces
- 1/4 cup extra-virgin olive oil
- 4 thyme sprigs
- 8 garlic cloves, crushed
- Kosher salt
- 1/4 cup apple cider vinegar
- 2 tablespoons minced shallots
- 1/2 teaspoon crushed red pepper
- 1 teaspoon honey
- 2 tablespoons unsalted butter
- Black pepper
- 2 cups fresh spinach leaves
- 1/4 cup chopped chives
How to make this recipe
- Preheat the oven to 375°. On a baking sheet, toss the sunchokes, oil, thyme sprigs and garlic and season with salt. Roast for about 1 hour, stirring occasionally, until golden and tender. Discard the thyme sprigs and garlic. Transfer the sunchokes to a large bowl.
- Meanwhile, in a saucepan, cook the vinegar over moderate heat until reduced to 2 tablespoons, 3 minutes. Transfer to a bowl. Stir in the shallots, crushed red pepper and honey.
- Wipe out the saucepan. Add the butter and cook over moderate heat until golden brown, 2 to 3 minutes. Whisk the butter into the vinegar mixture and season with salt and pepper.
- Add the spinach, chives and vinaigrette to the sunchokes; season with salt and pepper and toss to coat. Serve warm.
Juicy, fruit-forward Pinot Gris.