SUNCHOKES WITH ROASTED GARLIC AÏOLI

Amarante

Sun, Jul 14 2019, 12:06 am

SUNCHOKES WITH ROASTED GARLIC AÏOLI

Notes are those of the cookbook author - easy dish and very flavorful. Aoili is just garlicky mayonnaise. Smile

Sunchockes are a nice alternative to potatoes.

Excerpt From: Daphne Oz. “The Happy Cook

I like to think of these as the healthy veggie equivalent of steak fries. Sunchokes (also called Jerusalem artichokes), if you haven’t had one before, land somewhere between an artichoke and a potato in texture and flavor, and the mushrooms roast up and become extra tender and crisp around the edges. And there aren’t many things in life that wouldn’t be better with a side of roasted garlic aïoli. You can also make the aïoli with Vegenaise if you want to keep this dish totally vegan.

These go play in the oven and leave me plenty of time to take care of other business, so I love making a big plate for dinner parties—whether it’s just me and the family or a whole host of hungry people.

MAKES 4 SERVINGS

¾ pound sunchokes, cut crosswise into ½-inch pieces
8 garlic cloves, unpeeled
2 tablespoons extra-virgin olive oil”
2½ teaspoons kosher salt
Freshly cracked black pepper
8 ounces mixed mushrooms (such as oyster mushrooms and shiitakes), ends trimmed, mushrooms halved or quartered if large
¼ cup mayonnaise (or Vegenaise if you want to make this dish vegan)
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh parsley leaves

Set a rimmed baking sheet in the oven and preheat the oven to 425°F.

In a large bowl, toss together the sunchokes, garlic, 1 tablespoon of the olive oil, 1 teaspoon of the salt, and a few cracks of black pepper. Remove the baking sheet from the oven, turn the mixture out onto it and shake it to spread evenly. Roast for 15 minutes.

Meanwhile, in the same bowl, toss the mushrooms with 1 teaspoon of the salt and the remaining 1 tablespoon oil.
Add the mushrooms to the baking sheet with the sunchokes. Roast for 10 minutes, stir, then roast about 10 minutes longer, or until the sunchokes are golden and a fork pierces the center of one. Remove from the oven and transfer the garlic cloves to a cutting board to cool.

When the garlic is cool enough to handle, squeeze it out of the skins and into a small bowl. Use a fork to mash them, then stir in the mayonnaise, lemon juice, and remaining ½ teaspoon salt.

Sprinkle the sunchokes and mushrooms with parsley and serve them with the aïoli for dipping