1 lbs Sunchokes, peeled and thinly sliced1 pinch sea salt to taste1 pinch chili flakes to taste3 large shallots, sliced (or 1 onion) 3 stalks of fresh rosemary, de-stemmed2 large cloves of garlic, diced
1 1/2 tbsp Butter or oil
Heat oil or butter in wok, add garlic, shallots and rosemary. Roast until glossy and golden, then add sunchokes, salt and chili flakes. Roast for 15 – 20 minutes and serve.
Nutty Kitchen
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This recipe was most recently featured in
Boston Organics Newsletter No. 11 of 2012.