Sunchokes

Ever wondered what to do with them sunchokes? or jerusalem artichokes as they're also called. i won't bore you with the details of what these are and their history or health benefits - you can read all about it & more here.

nevertheless, when i saw them at my local farmer's market today, they intrigued me so i brought a few home without any clue what i was going to do with them. upon a few Live searches, roasting them seemed the most appealing so i came up with this:

6-8 sunchokes, properly washed & thickly sliced (no need to peel)
2 leeks, thickly sliced
2 tsp herbs de provence
1T good olive oil
sea salt to taste
1/4 cup grated parmiggiano reggiano

preheat oven to 425 degrees. in a baking dish, lightly toss the sunchokes, leeks, herbs, salt with the olive oil until well blended. bake for 25 min, until sunchokes & leeks are lightly browned. spread the grated cheese & broil for 5 min. remove from heat & serve immediately.

Taste Notes: the texture is crunchy with a little sweetness from the caramelization of the leeks.

a recipe that i haven't tried but looked interesting is for a Quinoa Sunchoke Pilaf...i guess one to try the next time i succumb to buying sunchokes.