Chili Roasted Sunchokes Parsnips Recipes

OVEN-ROASTED PARSNIP AND SUNCHOKE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl, combine the sunchokes, parsnips, onions, garlic, rosemary, canola oil, salt and pepper and toss until thoroughly combined.
• Transfer to a sheet pan and roast until the vegetables are browned and tender, 20 to 25 minutes.

CHILI ROASTED SUNCHOKES & PARSNIPS

Steps:

• PREHEAT OVEN TO 450* PLACE THE "CUBED" OR APPROXIMATE CUBED SUNCHOKES AND PARSNIPS INTO A MEDIUM BOWL. ADD THE LEMON JUICE, OLIVE OIL, SALT & PEPPER. STIR TO COMBINE AND COAT WELL. POUR THE MIXTURE ONTO THE CENTER OF A LARGE PIECE OF PARCHMENT PAPER, ROLL THE TOP AND SIDES TO SEAL. PLACE ON A LARGE COOKIE SHEET AND ROAST FOR 40-45 MINUTES, OR UNTIL THE VEGETABLES ARE TENDER AND SLIGHTLY CARAMELIZED. (THE PARCHMENT PAPER WILL BE JUST STARTING TO BROWN AND YOU WILL SEE SOME CARAMELIZATION ON THE BOTTOM OF THE PAPER. ) SERVE IMMEDIATELY OR SUBSTITUTE THEM FOR MEAT IN A FRESH TACO.

ROASTED MUSHROOM AND SUNCHOKE BISQUE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.
• Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.
• Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes.
• Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
• Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
• Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.