Chili Garlic Smashed Sunchokes use the technique of smashed potatoes on Jerusalem artichokes for a crispy, savory taste treat.
Chili Garlic Smashed Sunchokes
By Sue Lau | Palatable Pastime
Chili Garlic Smashed Sunchokes is my recipe of the day as Wendy Klik of A Day in the Life on the Farm team up to have a Funday Sunday with sunchokes, aka Jerusalem Artichokes.
I had thought to try making these the same way I had some smashed potatoes at a BBQ joint some years back. And really enjoyed.
Sunchokes are quite a lot like potatoes in the way they cook. And have similar flavor, although a touch more sweet, with notes of Yuca or perhaps sweet potato.
And all the chili garlic flavors do very well with that.
Sunchokes are small round veggies that look a lot like rough and tumble potatoes. Try to select ones without blemishes and have the roundest and smoothest surfaces.
Trim the dark nubs and spots off and boil them as you would small potatoes. Then those are drained, gently smashed, and fried until crispy and golden. Then doused in a simple and savory chili garlic butter. It is so good!
Here’s Another Sunchokes – Jerusalem Artichokes Recipe:
Sunchoke Chips from Wendy at A Day in the Life on the Farm
Chili Garlic Smashed Sunchokes
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Chili Garlic Smashed Sunchokes
Chili Garlic Smashed Sunchokes
Ingredients
- 1 pound sunchokes or Jerusalem artichokes trimmed
- 2 tablespoons olive oil
- 1 tablespoon butter
Chili-Garlic Butter:
- 4 tablespoons butter
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
Instructions
- Trim away dark spots or nubs on sunchokes.
- Boil the sunchokes in salted water for ten minutes, then drain.
- While sunchokes cook, mix up the chili garlic butter in a small skillet and keep warm.
- Heat a larger 10-12 inch skillet with the butter and olive oil.
- Gently smash the sunchokes with the palm of your hand when they are cool enough to do so.
- Carefully place sunchokes in the skillet and fry without turning for a few minutes on each side until they are browned.
- They are less likely to try to break up as they brown, so don't go jostling them too much until they do brown, and turn carefully.
- Once cooked, drizzle with warm chili-garlic butter.
Notes
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I love the idea of smashed sunchokes. I think sunchokes are a very underrated vegetable as is apparant by the lack of participation for this event. Thanks for trying Sue.
I figured people didn’t know what to do with it because there aren’t many recipes. And it’s our job to fill that void so I know I will be making more. It was a hit here.
I had never heard of Sunchokes before my neighbor gave me a couple of pounds. I always love trying new things. Your Chili Garlic Sunchokes were easy to make and very tasty. I gave them a light tap with a potato masher verses my hands.