The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% Off of Newsstand Price Now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Roasted Sunchokes with Caramelized Shallots

Advertisement

Ingredients

¼ cup olive oil, divided

8 ounces sunchokes, washed and cut into ½-inch slices

2 rosemary sprigs

Salt and pepper

8 shallots, peeled

¼ cup red wine vinegar

1 tablespoon chopped parsley

Directions

  1. Preheat oven to 350 degrees. In medium sauté pan over medium heat, add 2 tablespoons oil and place sunchokes face-down in pan. Add rosemary and season with salt and pepper. Cook until golden brown, then turn over and continue to cook for 5 minutes.
  2. In a roasting pan, coat shallots with remaining oil and season with salt and pepper. Roast until tender, about 10 minutes.
  3. In a large bowl, mix together shallots and sunchokes. Toss with vinegar and parsley. Serve warm.
Print Recipe