Crispy Smashed Sunchokes

26 January 2025Saffron

Prep time: 20 minutes

Cook time: 1 hour

Serves: 2 people

Crispy Smashed Sunchokes with Fried Oyster Mushrooms, Sauce Verte….. and an egg on top. Everything is better with an egg on top. Sunchokes aka Jerusalem Artichokes or Aardperen in Dutch.

This is such a lovely little vegetarian dish with all the goodness that winter has to offer. Actually sunchokes are in season from November till march so I guess it’s an autumn-winter-spring dish.

The sunchokes are first par boiled and then smashed on a baking tray with olive oil, pepper, and salt. They are then baked at 200°C until perfect and crispy.

The sauce I made with a tonne of herbs (like dill, parsley, tarragon, and chives). Spinach is added for extra vitamins and it is all seasoned with lemon zest and juice. The result? FLAVOUR BOMB!

You do need a few pans for these crispy smashed sunchokes though: a skillet for the mushrooms, a baking tray for the sunchokes, and a blender for the sauce.

Recipe for the Sauce Verte was inspired by Honest Cooking. Im a huge fan of smashing and roasting vegetables like this recipe for parsnips or potatoes.

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Crispy Smashed Sunchokes with Fried Oyster Mushrooms & Sauce Verte

26 January 2025Saffron

Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes

Serves: 2 people

A lovely little vegetarian dish with all the goodness that winter has to offer. Actually sunchokes (aka Jerusalem artichokes or aardperen in Dutch) are in season from November till march so I guess it's an autumn-winter-spring dish.

You do need a few pans for this dish though: a skillet for the mushrooms, a baking tray for the sunchokes and a blender for the sauce.

Ingredients

Sauce Verte (green sauce)

1 cup day old bread, crust removed
2 large handfuls fresh spinach, finely chopped
1 small bunch (± 4 tbsp) fresh parsley, finely chopped
1 small bunch (± 2 tbsp) dille, finely chopped
1 small bunch (± 2 tbsp) chives, finely chopped
1 small bunch (± 1 tbsp) tarragon, finely chopped
2 small garlic cloves, finely chopped, more to taste
zest of 1 lemon
2 tbsp lemon, juice
1.2 cup olive oil
salt & pepper , to taste

Sunchokes

300 g Sunchokes, washed thoroughly
1.5 tbsp Olive oil
flakey sea salt, to taste

Mushrooms

300 g Oyster mushrooms, brushed clean and torn into large chunks
1 tbsp olive oil
15 g (1 tbsp) unsalted butter
pepper & salt, to taste

To serve

2 eggs, poached or soft boiled

Instructions

Sauce Verte (20 minutes + at least 1 hour resting time)

1)
Place the bread pieces in a small bowl and cover with just enough water to soak it. Let it soak for 10 minutes, then squeeze out the excess water.
2)
Add the bread and the rest of the ingredients into a blender and blend until smooth.
3)
Transfer to a bowl, taste, season with pepper and salt. Cover and let it chill for at least 1 hour in the fridge to allow the flavours to meld.

Sunchokes (± 45 minutes)

1)
Preheat the oven to 190°C. Bring a large pot of water to the boil, add a good pinch of salt and the sunchokes. Boil them for ± 8-9 minutes until you can just prick a fork in the, be careful not to overcook or they will get mushy. Drain and let steam in the pan for 5 minutes to lose some of the moisture.
2)
Drizzle the olive oil on a baking tray, you can line it with baking paper if you like for easier cleaning but I like the crispiness the edges get baking directly on the tray. Divide the sunchokes on the tray and toss to coat with the oil. Add a small extra drop of oil in a corner of the baking tray, dip the bottom of a flat glass or bowl into the oil (this will prevent sticking). Now squish the sunchokes with the glass until about half the thickness making sure it stays in 1 piece. Don’t flatten too hard or they will fall apart. Repeat with all the sunchokes.
3)
Roast for 30-35 minutes until crispy and golden.

Mushrooms (± 20 minutes)

1)
While the sunchokes are frying you can also work on the mushrooms. Heat a heavy based skillet or frying pan and add the mushrooms to a dry pan, medium heat.
2)
Let them brown for a few minutes without moving. After ± 3 minutes flip the mushrooms and brown on the other side without moving. This will make the moisture evaporate easier out of the mushrooms.
3)
Once both sides are slightyy brown add 1 tbsp olive oil and a small knob of butter. Toss to coat and let the mushrooms caramelise in these juices for another 3-4 minutes. Season with pepper and salt and you’re good to go!

To serve

1)
Divide the sauce over the bowls, then lay the sunchokes and mushrooms on top. Season well with pepper and salt and a drizzle of olive oil, serve with a slice of lemon on the side. Serve with a poached or soft boiled egg. Would also be great with grilled chicken or pan fried salmon for example.