Never had grilled sunchokes (also called Jerusalem artichokes) before? More and more co-ops and natural food stores are carrying them, and they need very little prep to come alive on the grill. If you want to impress your friends with something new and different, or you're looking for healthy and clean alternative to grill, try this grilled sunchoke recipe.
Grilled sunchokes, wrapped in foil, and placed directly on the grill, are a little bit sweet, and slightly salty too. Sunchokes, also called Jerusalem artichokes need little more than a bit of olive oil, salt and pepper to be absolutely delicious, but you could also try throwing some garlic gloves into the wrapped foil packet too.
- 2 lbs. sunchokes (chopped into chunks)
- 2 tbsp. olive oil
- Sea salt to taste
- Pepper to taste
- Aluminum foil
- Pre-heat your indoor or outdoor grill to medium-low heat.
- Place half of the chopped sunchokes in the middle of a large sheet of foil, and place the other half in a separate large sheet of foil. Drizzle 1 tablespoon of olive oil over each pile of sunchokes, and season well with salt and pepper. Wrap the foil packets, leaving some air space for steam, and seal tightly.
- Place on the grill for about 15 minutes, turning once, or until sunchokes are soft. Open foil packets carefully, as the escaping steam will be hot.
These grilled sunchokes have a great mild flavor and are delicious just as they are - with olive oil, salt, pepper and nothing else except maybe a garlic clove. However, they're also a great option for topping with just about any kind of sauce you have on hand. Experiment and see what you like.
Looking for more healthy vegetarian barbecue ideas? Here's what to grill for vegetarians.