How to roast sunchokes

Sometimes you see these things at the market and don't really know what to do with them.

Buy it anyway.

Don't let the shape of them scare you.

Wash them

They will not change at all.

This is how it looks inside. You can snack it raw. It's very crunchy.

Gather some herbs

Wash.

You don't need to wash this. Don't feel obligated to use butter.

Pot on the fire.

You can choose to caramelize it or not. If you are on a diet, boil them with just water and salt. Just like potatoes, you can caramelize after.

Bubbles... Season with salt.

Cover

Oven.

At 350F

Start a timer.

Check after fifteen minutes or so. Depending on the size.

Get ride of some fat.

A little more butter, herbs, garlic, spicy thing and an old citrus you might have.

Very old, almost vintage, it's fine.

At this point you will get some compliments on how good it smells.

Keep on the fire for a minute or two.

About done.

Take them out.

Leave that in the pot, it's hot. Recycle the fat if possible.

Some picked parsley.

Salt, pepper.

Some good olive oil.

Done.

Inside its very creamy.

Don't need to use utensils. Just make sure you don't burn yourself.

You can add a little bit of the fat to it. It tastes like all the herbs and garlic that you put in there.

Eat it with some tomato soup on the side.

Made with veggies (and mucho garlic)...

Tomato...

... Bread and olive oil.

Thank you for watching.