Roasted Sunchoke With Creamy Goat Cheese
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
42
Spice
50
Sweetness
43
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
140 g
Goat Cheese (softened)2 tbsps
Chives (fresh, chopped)Directions:
1
Spread the sunchokes out evenly on a baking sheet
2
Season generously with salt and pepper and drizzle with 1/4 cup olive oil
3
Mix them around with your hands so everything gets evenly coated
4
Slice off the top part of the head of garlic to expose a small amount of the cloves
5
Place the head, root-side down, in a piece of aluminum foil
6
Season the top cut part with salt and pepper and drizzle with 1 tablespoon olive oil
7
Wrap the garlic in the foil, creating a package, and place it on the baking sheet with the sunchokes
8
Roast until the sunchokes are brown and slightly tender, 45 to 50 minutes
9
While the sunchokes are still hot, smash them with a potato masher or fork
10
They should be smashed but not completely mashed up
11
In a large bowl, combine the goat cheese, chives, a generous pinch of salt and pepper and the remaining 2 tablespoon olive oil
12
Add the smashed sunchokes
13
Take the garlic out of the foil
14
Squeeze the bulb so that the roasted cloves come out of the skins and fall into the bowl with the goat cheese and sunchokes
15
Stir it all up until the ingredients are blended and the sunchokes well coated
16
Serve immediately