Roasted Sunchokes

with Paprika Oil and Lemon-oregano Vinaigrette

Makes 4 servings

I love the contrasting textures of roasted sunchokes: crunchy on the outside and soft on the inside, like creamy mashed potatoes. I’ve been making variations of this dish for several years, and in that time sunchokes (aka Jerusalem artichokes) have gone from obscure root vegetable to trendy darling. You can serve this dish as a starter or part of a tapas spread, and if you omit the cheese it makes a great side for fish.

Paprika Oil

Makes 1 cup

• 1 teaspoon sweet smoked paprika
• 1 cup extra-virgin olive oil

In a small saucepan, combine the paprika and olive oil. Bring the mixture to 180°F and turn off the heat. Let sit for 2 hours, then strain through a coffee strainer into a storage container. The oil can be refrigerated for up to 2 weeks.

Lemon-oregano Vinaigrette

Makes about ¾ cup

• ¼ cup fresh lemon juice
• 2 teaspoons Dijon mustard
• 1½ teaspoons sugar
• 2 teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped oregano

In a small bowl, whisk the lemon juice with the mustard, sugar, salt, and pepper until the sugar is dissolved. Slowly whisk in the olive oil until emulsified. Stir in the oregano.

Roasted Sunchokes

• 1 pound sunchokes, scrubbed well and cut crosswise into ¾-inch pieces
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons finely chopped rosemary
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Preheat the oven to 400°F and place a wire rack inside a rimmed baking sheet. In a bowl, toss the sunchokes with the oil and season with the rosemary, salt, and pepper. Arrange the sunchokes in a single layer on the rack and roast until golden brown and just tender, 30 to 40 minutes.

For Serving

• Roasted Sunchokes
• 2 tablespoons Lemon-Oregano Vinaigrette
• 2 tablespoons Paprika Oil
• 2 radishes, thinly sliced
• ¼ cup curly parsley leaves
• ¼ cup crumbled goat cheese

Place the warm sunchokes in a serving bowl. Drizzle the vinaigrette and paprika oil over. Scatter the radishes and parsley leaves over the salad and sprinkle the goat cheese over the top. Serve.

The Takeaway

The paprika oil that gets drizzled over the sunchokes is ever-present in my kitchen. It’s vital to three of my most-used condiments: Fermented Chile Sauce, Sesame-Chile Condiment, and Broken Chile Sauce. I infuse the oil with sweet smoked paprika instead of hot so I can add heat with other ingredients, so its flavor is rather subtle. This means you can use it instead of olive oil in most applications, and it’s a great finishing oil as well whenever you want to add some color—and a hint of smokiness—to the plate. Smoked paprika comes in a wide range of qualities, so get the best you can find or your oil won’t taste like much. I like the La Chinata and Safinter brands, which are widely available.