Caramelized Sunchokes with Beet Confit
- Total Time
- About 2 hours, largely unattended
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds red beets, trimmed and scrubbed
- Olive oil, as needed
- Kosher salt and black pepper, to taste
- 2cups apple cider or juice
- 2sprigs of thyme
- 2pounds sunchokes (Jerusalem artichokes), peeled and diced into ½-inch cubes
- 3tablespoons apple cider vinegar
- 1teaspoon Dijon mustard
- 1teaspoon grated ginger root
- 3tablespoons walnut oil
- Grapeseed or safflower oil, as needed for frying
- 2tablespoons honey, preferably wildflower
- 1teaspoon chopped fresh rosemary
- ¼cup wood or regular sorrel, or celery leaves or parsley, for garnish (optional)
Nutritional analysis per serving (10 servings)
586 calories; 48 grams fat; 5 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 21 grams polyunsaturated fat; 39 grams carbohydrates; 6 grams dietary fiber; 26 grams sugars; 4 grams protein; 782 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Place the beets in a baking dish and toss with just enough olive oil to coat. Sprinkle with salt and pepper and add apple cider and thyme sprigs to the pan. Cover with foil and bake for 1 hour 30 minutes to 2 hours, removing the foil after an hour to allow the pan juices to reduce. Let beets cool in cooking liquid.
- Step 2
Meanwhile, in another baking pan, toss the sunchokes with just enough olive oil to coat and season with salt and pepper. Add a tablespoon of water to the bottom of the pan and cover tightly with foil. Bake in the same oven as the beets for 30 to 45 minutes, or until tender. Let cool.
- Step 3
To make the beet dressing, whisk together 3 tablespoons of the beet cooking liquid, the apple cider vinegar, mustard, ginger and walnut oil. Season with salt to taste.
- Step 4
Peel beets using a paper towels to rub off the skins. Coarsely chop the beets and place in a salad bowl. Toss the beets with the dressing.
- Step 5
Heat a large sauté pan over medium-high heat. Add grapeseed oil to the depth of ¾ inch. Once the oil is hot, fry sunchokes in batches until crisp. Drain on paper towels. Toss the fried sunchokes in a medium bowl with honey and rosemary. Season with salt.
- Step 6
To serve, spread the beets on a platter and top with the warm sunchokes. Sprinkle with herbs if using.
Private Notes
Comments
This is quite delicious! Added roasted carrots to the beets.
Used olive oil for the dressing. Not sure what the parsley added (except for green color) -would not bother with that detail. Would be a colorful addition to Thanksgiving table-and vegan friendly for those of us hosting a vegan guest. Great dish for the end of fall when farmer's market has limited choices to purchase!
Good fridge burner to follow those overzealous farmers’ market runs. Be sure your fry oil is about 350 before dropping in the par-fried sun chokes.
This was delicious, however, not worth the effort it took to cook or the gas it left with those who enjoyed it! Peeling sunchokes is a major pain and the warnings about what they do to a human's insides is no joke! The dressing for the roasted beets was lovely and I think I might just leave it at that - served over a little arugula and that would be enough.
Sunchokes lose crisp if not served right away; would not recommend to make-ahead. Felt like it needed a crunchy element, so we added pistachio and sunflower seeds. Herbs lighten it up (very earthy flavors)
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