Sunchokes or Jerusalem artichokes taste like artichokes but are no relation. Instead of peeling them, scrape them with a small knife. Don’t worry if any skin is left on – it is edible.
- 1 lb (500 g) sunchokes, scrubbed
- 2 tbsp olive oil
- Salt and freshly ground pepper
- 2 tbsp melted butter
Preheat oven to 425 F.
Scrape sunchokes with a knife. Cut a strip of skin off the top. Toss sunchokes with oil. Season with salt and pepper. Roast cut side up for 30 minutes or until soft and crispy. Remove from oven, toss with butter and mash a little with a fork. Add more salt if needed.