I’m sure you’ve heard of Patatas Bravas? Crispy fried potatoes drizzled with a spicy tomato sauce? Well, I bought Sunchokes this week so…
I love taking new twists on already perfect recipes. 1, it makes me feel like I created something that I can call my own and 2, it’s a fun way to make the things you love without the pressure of making them perfect. Since Patatas Bravas, a popular spanish tapas dish, is already pretty perfect as is – I decided to give it a whole new element. And also, I had no idea what else to do with my Sunchokes.
Sunchokes, or Jerusalem Artichokes, are this very cool root vegetable that I am seeing and hearing about everywhere. Since they are in season and I happened to find them at my grocery store last week I picked up some and started recipe researching.
I found that they are usually cooked in the same methods as potatoes – Ding! And it goes without saying how much I love a good sauce. Ding Ding! – the light bulb clicked on and the rest was a tasty tasty dish that I will definitely be remaking over and over again!
Disclaimer: If you don’t have sunchokes or cant find them you could really sub and root vegetable and try the same recipe; parsnips, kohlrabi, and even plain ol’ potatoes would be just perfect in this method.
1/4 cup tomato paste
1/2 tomato sauce
2 tbsp chili in adobo sauce
1 tsp crushed garlic
2 tbsp olive oil
1/4 medium onion
1 cup raw cashews
Salt & Pepper
1 tsp maple syrup
1 tsp sriracha – optional
Roasted tomato garnish
A few cloves garlic garnish
Fresh flat leaf parsley garnish
1. Wash & scrub sunchokes keeping the skin on and chop into small 1/2 inch pieces. Keep them in rustic shapes for delicious crunchy edges.
2. In a medium saucepan bring 3 cups of water to a boil. Add cashews and sunchokes and boil for 10 minutes.
3. Meanwhile, preheat oven to 425 degrees and line a baking sheet with parchment paper. Drizzle baking sheet with olive oil and place whole tomatoes and garlic cloves in the corner for garnish & extra flavor.
4. Once the cashews and sun chokes have softened, drain from the pot and separate pieces of sunchokes placing them only on the oiled parchment paper. Toss to coat in oil. Add salt and pepper and place in oven on bottom rack for 30 minutes removing halfway through to flip the sunchokes. Set aside cashews for later.
5. While those bake, prepare your sauce. Place cashews in a blender. Add the rest of the sauce ingredients to the medium sized saucepan and bring up to a heat stirring frequently. Sauté until garlic becomes fragrant and onions soften.
6. Add the sauce to the blender with the cashews and blend until completely smooth.
7. Once your sunchokes are baked and crispy on the outside, remove from the oven and place on a serving platter. Pour sauce over top and garnish with roasted tomatoes and chopped parsley. Enjoy while warm.
Note: This recipe makes a lot of extra sauce that you could use throughout the week on pastas, spread on sandwiches, or honestly eat by the spoonful – it’s that good! Will keep well in the fridge for 1 – 2 weeks and can be frozen for up to 6 months.