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1. Preheat oven to 415 F.
2. Line baking sheet with parchment paper and place kosher salt and rosemary sprigs on top. Take muslin/cheese cloth and place on top of salt and rosemary.
3. Mix sunchokes, oil, and pepper. Toss until evenly coated. Place sunchokes over muslin-covered rosemary salt.
4. Roast sunchokes for approximately 45-65 minutes, or until sunchokes can easily be punctured with the tip of a small knife. Return sunchokes to medium mixing bowl. Toss with butter, cheese, and chopped rosemary. Zest lemon on top and adjust seasonings.
Note: Sunchokes can be cut in half before roasting to help them cook faster. For a vegan version, substitute high quality olive oil and nutritional yeast for the butter and cheese.
Recipe and photo courtesy of Nathaniel Sloan, chef/owner of bloom restaurant.