"Stackin" Pan-Roasted Jerusalem Artichokes with Miso Sauce

Miso Glazed Sunchokes Recipe - Simple, quick and tasty! Add pan-roasted Jerusalem artichokes a.k.a. Sunchokes to your root vegetable rotation.

The miso sauce adds another level of flavor complexity and simply elevates the dish beyond the mundane and basic. "Glazed with miso sauce" just screams "special occasion" but it's a great weeknight monotony breaker as well.

MOOD MUSIC

What are sunchokes?

Sunchokes or Jerusalem artichokes as they are called are neither from Jerusalem nor are they actually artichokes. They are a root vegetable and share a close relationship with sunflower.

Texture and color-wise it's a gnarly, brown-skinned tuber similar to ginger root. The name is actually derived from the Italian word "girasole" for sunflower and bears no relation with the city.

Sunchokes are becoming more popular and offer several advantages that make them perfect for weeknight consumption. Besides the fact that they're versatile as hell, they require little prep and qualify as quick cook.

I’ll get to taste shortly but for those looking for a healthy side option sunchokes are keto diet friendly, plus high in fiber. That high fiber-low calorie combo is great for weight loss among other things. Rumor has it though, they will give you serious gas.

WHAT YOU NEED TO MAKE PAN-ROASTED SUNCHOKES

• Sunchokes aka Jerusalem Artichokes
• Garlic Cloves
• Olive Oil
• White Miso
• Paprika
• Salt
• Pepper
• Fresh Parsley

• Heat olive oil in frying pan on medium heat.
• Add garlic and sauté 1-2 minutes to infuse the oil.
• Add the artichokes and season well with the paprika. Fry gently, stirring for a minute, then cover and cook for about 5-10 minutes. Shake the pan once or twice.
• When the artichokes are tender, take the lid off and turn up the heat so you can brown them a little.
• Add the miso to the pan and stir to mix well. Season with salt and pepper to taste. Serve with parsley.

PAN-ROASTING SUNCHOKES INSTRUCTIONS

This recipe for pan-roasted Jerusalem artichokes is as simple as they come and requires very little effort to execute. It's one of those five ingredients or less and one-pan recipes but packs a lot of flavor.

Prepare the sunchokes

For best results peel and cut the knobby sunchokes into smaller chunks (smaller also lowers cook time) then saute right in the pan for a few quick minutes before covering them with the lid and roasting right on the stovetop. After they become tender you can remove the lid and turn-up the heat to brown them a bit before adding the miso sauce.

Pan-Fry the Sunchokes

Heat pan on medium heat and add oil to pan. Add garlic and saute quickly about 1 minute, just enough to infuse the oil with garlic flavor. Add the artichokes mixing enough to coat all the sides of the artichokes.

Add paprika, mix well and fry gently stirring for a minute. Cover the pan with the lid and cook for about 5-10 minutes. Shake the pan once a twice to move the vegetables around.

Check the sunchokes for tenderness; once to your liking remove the lid and turn the heat up and brown them some. Mix in the miso stirring a few times. Season additionally with salt and pepper to taste. Serve.

COOKING WITH SUNCHOKES CONSIDERATIONS

Though many people enjoy sunchokes raw. I can’t say I share that behavior. I do highly appreciate them cooked. Cooking brings out that natural nutty, sweet taste profile that I describe as a cross between water chestnuts and jicama or just nutty potatoes.

Sunchoke is one of those versatile vegetables you can cook all kinds of different ways. Treat them like potatoes meaning roasting, frying, baking, pureeing, etc. are all in play. They make for a great soup or also quick, easy and tasty side dish requiring little seasoning.

Pan-roasting is quick and maximizes flavor to the fullest.

Miso is common in Japanese cooking. It is a paste made from fermented soybeans and aged from months to years. The darker the miso the longer the aging and more complex the flavor. A little goes a long way. It’s great in soups, sauces, slaws, marinades, or as in this case as a glaze.

MORE RECIPES

Oven Roasted Purple Potatoes

Roasted Mini Potatoes

Roasted Turnips

Roasted Eggplant

Charred Asparagus

Making Miso Glazed Sunchokes recipe

If you make this delicious sunchokes recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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