Caramelized Sunchokes with Beet Confit Recipe

Name: Caramelized Sunchokes with Beet Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds red beets, trimmed and scrubbed; Olive oil, as needed; Kosher salt and black pepper, to taste; 2 cups apple cider or juice; 2 sprigs of thyme; 2 pounds sunchokes (Jerusalem artichokes), peeled and diced into 1/2-inch cubes; 3 tablespoons apple cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon grated ginger root; 3 tablespoons walnut oil; Grapeseed or safflower oil, as needed for frying; 2 tablespoons honey, preferably wildflower; 1 teaspoon chopped fresh rosemary; 1/4 cup wood or regular sorrel, or celery leaves or parsley, for garnish (optional)

Servings: persons

3 pounds red beets, trimmed and scrubbed
Olive oil, as needed
Kosher salt and black pepper, to taste
2 cups apple cider or juice
2 sprigs of thyme
2 pounds sunchokes (Jerusalem artichokes), peeled and diced into 1/2-inch cubes
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon grated ginger root
3 tablespoons walnut oil
Grapeseed or safflower oil, as needed for frying
2 tablespoons honey, preferably wildflower
1 teaspoon chopped fresh rosemary
1/4 cup wood or regular sorrel, or celery leaves or parsley, for garnish (optional)

1
Heat oven to 400 degrees.
2
Place the beets in a baking dish and toss with just enough olive oil to coat.
3
Sprinkle with salt and pepper and add apple cider and thyme sprigs to the pan.
4
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.
5
Let beets cool in cooking liquid.
6
Meanwhile, in another baking pan, toss the sunchokes with just enough olive oil to coat and season with salt and pepper.
7
Add a tablespoon of water to the bottom of the pan and cover tightly with foil.
8
Bake in the same oven as the beets for 30 to 45 minutes, or until tender.
9
Let cool.
10
To make the beet dressing, whisk together 3 tablespoons of the beet cooking liquid, the apple cider vinegar, mustard, ginger and walnut oil.
11
Season with salt to taste.
12
Peel beets using a paper towels to rub off the skins.
13
Coarsely chop the beets and place in a salad bowl.
14
Toss the beets with the dressing.
15
Heat a large saute pan over medium-high heat.
16
Add grapeseed oil to the depth of 3/4 inch.
17
Once the oil is hot, fry sunchokes in batches until crisp.
18
Drain on paper towels.
19
Toss the fried sunchokes in a medium bowl with honey and rosemary.
20
Season with salt.
21
To serve, spread the beets on a platter and top with the warm sunchokes.
22
Sprinkle with herbs if using.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 pounds red beets, trimmed and scrubbed, Olive oil, as needed, Kosher salt and black pepper, to taste, 2 cups apple cider or juice, and more.

Yes, Caramelized Sunchokes with Beet Confit falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caramelized Sunchokes with Beet Confit

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