Garlic and thyme smashed sunchokes

Disclosure: This recipe is part of #FallFlavors week. I was provided products from sponsors to assist in recipe development. As always, all opinions are my own.

Smashed sunchokes are sweet, a little crispy, and full of garlic and thyme flavor. If you've never eaten sunchokes before, this is a great introduction to these tasty root vegetables. 

Sunchokes are also referred to as Jerusalem artichokes or earth apples. They are a starchy tuber of a type of sunflower plant. They have a mild flavor that is a little sweet. To me they do not have an artichoke flavor, but they do smell like cooked artichokes. I find them to be quite delicious, especially with they are cooked up all golden like this recipe.

If you haven't tried sunchokes before, I encourage you to pick some up at your grocery store, or order some from Melissa's Produce.

They are often treated like potatoes in cooking and can be roasted, made into soup, and even eaten raw (but are known to cause gas, so I always cook them.) 

Sunchokes do not need to be peeled, but they do need a good scrubbing as they are roots. You can use a paring knife to remove any dark spots or blemishes.

Prepared like this they are an excellent side dish to things like grilled steak or pork along with a green vegetable for a complete meal. The garlic and thyme help to give them extra flavor and the two step cooking process ensures the inside are soft and creamy and the outside are golden and a little crispy.

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Yield: 4-6 servings

Author: Amy (Savory Moments)

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Garlic & Thyme Smashed Sunchokes

Smashed sunchokes are sweet, a little crispy, and full of garlic and thyme flavor. If you've never eaten sunchokes before, this is a great introduction to these tasty root vegetables.

Ingredients:

• 1 lb. sunchokes, cleaned and trimmed as needed
• salt and freshly ground black pepper
• 2 tablespoons olive oil
• 5 cloves garlic, peeled
• 6-7 sprigs of fresh tyme

Instructions:

1. Place the cleaned sunchokes in a large pot and fill with cold water until the are covered by about 1-inch. Add a large pinch of salt.
2. Cover and bring the water to a boil. Cook until they can be easily pierced with a fork. Drain and place the sunchokes on a large cutting board.
3. Gently, but firmly, smashed each sunchoke with a small skillet or plate. You want them to be flattened, but still hold their shape and stay together. Gently smashed each garlic clove until it starts to break open.
4. In a large castiron skillet, heat the olive oil over medium heat. Add the garlic. Place the sunchokes in the pan in a even layer. Add the thyme sprigs. Cook until they are golden and crispy and then flip. Cook until the second side is also golden and crispy. You'll cook them about 5 minutes per side.
5. Season with salt and pepper to taste and serve hot.

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I hope you give these sunchokes a try! Let me know in the comments below.

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Check out these other root vegetable recipes: 

Roasted Balsamic Radishes

Turnip & Yukon Gold Potato Gratin

Kohlrabi & Radish Slaw 

Creamy Beet & Apple Salad

Friday Fall Recipes

• Air Fryer Cinnamon Apple Rings by Daily Dish Recipes
• Almond Apple Galette by Kate's Recipe Box
• Amish Pear Crumb Pie Recipe by Blogghetti
• Apple Cider Dip by Cheese Curd In Paradise
• Apple Upside Down Cake by An Affair from the Heart
• Caramel Apple Whiskey Sour by Cookaholic Wife
• Caramel Apple Pancakes by Lemon Blossoms
• Caramel Apple Sangria by Hezzi-D's Books and Cooks
• Caramel Apple-Tea-Ni by Sweet Beginnings
• Fluffy Pumpkin Dip by Take Two Tapas
• Garlic and Thyme Smashed Sunchokes by Savory Moments
• Gluten Free Caramel Apple Cheesecake by Frugal & Fit
• Harvest Vegetable Fritters with Shrimp by Art of Natural Living
• Meyer Lemon-Lavender Vodka Martini by Books n' Cooks
• Oaxacon Daisy by A Day in the Life on the Farm
• Pear Fennel Sunchoke Salad by Cindy's Recipes and Writings
• Pear Scones with Caramel Glaze by Jolene's Recipe Journal
• Pistachio and Marmalade Crusted Brie with Figs by Palatable Pastime
• Roasted Chicken with Sunchokes and Lemon by Karen's Kitchen Stories
• Roasted Potatoes with Lemon and Garlic by Family Around the Table
• Scrumptious Caramel Iced Apple Cinnamon Rolls Easy Recipe by Intelligent Domestications
• Tea Infused Apple Cider Chicken by Simple and Savory
• Vegan Almond Scones by That Recipe

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Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.