Roasted Sunchokes w/Massaged Kale and Brown Butter Vinaigrette

Name: Roasted Sunchokes w/Massaged Kale and Brown Butter Vinaigrette
Ingredients: 4 oz (115 g) quark or ricotta (optional); 4 oz (115 g) quark or ricotta (optional); Olive oil; 10 sunchokes (about 2 lb | 910 g), cut into 1-inch (2.5-cm) pieces; Salt; 1 tsp (5 g) chili flakes; 1 bunch kale (½ lb | 4 cups | 230 g), midribs stripped out, cut into ribbons; ½ cup (120 ml) brown butter vinaigrette

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

This vinaigrette is one of my favorite sauces. For the record, this dressing can go on almost anything and make it delicious, but it pairs really well with other veggies like parsnips, carrots, and squash. I also generally spike it with a bit of chili flakes to play some spice against the sweet, but this is not necessary.

Ingredients

10 sunchokes (about 2 lb | 910 g), cut into 1-inch (2.5-cm) pieces
Olive oil

Side dish
Gluten-free
Winter
Vegetarian

Method

Heat the oven to 400°F (200°C). Toss the sunchokes with a glug of olive oil, chili flakes, and a big pinch of salt. Spread on a baking sheet, allowing some space between the pieces, and roast until tender, about 25 minutes.