Chef Jamie Malone makes a tangy, lush and slightly spicy vinaigrette that is delicious on sweet sunchokes and fresh spinach.
Slideshow: More Roasted Vegetable Recipes
2 pounds sunchokes (Jerusalem artichokes), scrubbed and cut into 1-inch
1/4 cup extra-virgin olive oil
4 thyme sprigs
8 garlic cloves, crushed
1/4 cup apple cider vinegar
2 tablespoons minced shallots
1/2 teaspoon crushed red pepper
1 teaspoon honey
2 tablespoons unsalted butter
2 cups fresh spinach leaves
1/4 cup chopped chives
How to Make It
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.
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