1 small bag of sunchokes (maybe 8-10, depending on size) half peeled and chopped into bite sizes
dollop extra virgin olive oil to dress sunchokes
generous pinch Maldon sea salt
pat of Plugra or European butter
1/4 cup extra virgin olive oil
1 cup italian flat leaf parsley
5 cloves garlic, peeled
6 green onions, ends
1 T Lucini Pinot Noir Vinegar (or red wine vinegar)
10 sun dried tomatoes
1/2 meyer lemon, juiced
fresh black pepper and Maldon sea salt to taste
Pre-heat oven to 425 degrees. Wash and half peel sunchokes. Cut into bite size pieces and toss with olive oil in roasting pan. Sprinkle with sea salt and give another good toss. Roast in oven for 45mins-1 hour or until you can poke through with a fork. Pull out of oven and add small pat of butter.
For Salsa Verde:
Place all ingredients into a food processor (or blender). Blend up all your yummy ingredients and spoon over sunchokes. Go impress your guest with your farmer market skills. Mom will totally approve.