2 lb sunchokes,cut into bite size chunks (leave the peel intact)
2 TBSP olive oil
salt & pepper
Dressing:
2 poblano peppers, roasted, peeled and seeded
1 tsp lime juice
1/4 tsp cumin
1 tsp Kosher salt
pinch pepper
1 clove garlic, chopped
2/3 cup sour cream
2 TBSP mayonnaise
1/4 cup red onion, diced
DIRECTIONS
Heat oven to 425 F. In a large bowl toss the sunchokes with the oil and season with salt and pepper. Spread evenly on a baking sheet and roast for 35-45 minutes or until tender in the center. Cool to room temperature.
Put all the ingredients for the dressing in the food processor and puree until smooth. Place in a large bowl and add the red onions. Stir to combine.
Add the cooled sunchokes to the dressing and toss to coat.
Taste and season accordingly.
Can be served immediately or refrigerated for up to 8 hours ahead of time.
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