Smashed Sunchokes with Thyme-Butter Recipe
The sunchoke is an odd looking, knobby root vegetable that you may not be familiar with. That’s ok, because this week we have an easy recipe that will bring out its nutty flavor profile and make a delicious side dish for dinner this week.
Photo and recipe originally published as Smashed Sunchokes with Thyme-Butter Recipe by serious eats.
Visit their site for more photos and details on preparation for this recipe.
Smashed Sunchokes with Thyme-Butter Recipe
prep time: 10 min
cook time: 25 min
Ingredients
1 lb sunchokes, rinsed and trimmed of any dark spots
Kosher salt
1 1/2 tbsp canola or other neutral oil
2 tbsp unsalted butter
Large pinch freshly picked thyme leaves
Flaky salt, such as Maldon, for serving
Preparation
In a medium saucepan, cover sunchokes with 1-inch cold water. Season generously with salt (the water should taste nicely salted, as if you were seasoning soup). Set over high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until paring knife inserted into a sunchoke meets little resistance, about 10 minutes; be careful not to overcook.
Drain sunchokes using fine-mesh strainer or colander. When cool enough to handle, place sunchokes on work surface or cutting board. Working 1 sunchoke at a time, use the bottom of a heavy skillet to press firmly on each sunchoke until it is flattened but not still in one piece; take care not to press so hard that the sunchokes break apart.
In a large cast iron skillet, heat oil over medium heat until shimmering. Add sunchokes in a single layer and cook without moving until well browned, about 3 minutes. Flip sunchokes, then add butter to the pan and allow to melt. Add half of thyme to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.
Transfer sunchokes to a serving plate and spoon the thyme butter on top. Garnish with remaining freshly picked thyme leaves and sprinkle with flaky salt. Serve immediately.
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