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1
Preheat the oven to 425 degrees F.
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2
Spread the sunchokes out evenly on a baking sheet.
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3
Season generously with salt and pepper and drizzle with 1/4 cup olive oil.
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4
Mix them around with your hands so everything gets evenly coated.
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5
Slice off the top part of the head of garlic to expose a small amount of the cloves.
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6
Place the head, root-side down, in a piece of aluminum foil.
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7
Season the top cut part with salt and pepper and drizzle with 1 tablespoon olive oil.
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8
Wrap the garlic in the foil, creating a package, and place it on the baking sheet with the sunchokes.
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9
Roast until the sunchokes are brown and slightly tender, 45 to 50 minutes.
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10
While the sunchokes are still hot, smash them with a potato masher or fork.
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11
They should be smashed but not completely mashed up.
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12
In a large bowl, combine the goat cheese, chives, a generous pinch of salt and pepper and the remaining 2 tablespoon olive oil.
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13
Add the smashed sunchokes.
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14
Take the garlic out of the foil.
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15
Squeeze the bulb so that the roasted cloves come out of the skins and fall into the bowl with the goat cheese and sunchokes.
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16
Stir it all up until the ingredients are blended and the sunchokes well coated.
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17
Serve immediately.
