dinner · vegetarian · vegan · dairy-free
Crisp sunchokes with mustard and apple
Roasted sunchoke rounds with browned, crisp edges, tossed with a mustard and cider vinaigrette and fresh apple matchsticks.
- Time
- 40min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven, Rimmed sheet pan.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Heat the oven to 220°C (425°F). Scrub the sunchokes well, trim any tough ends and cut into ½-inch rounds.
-
2
Toss with 1 tablespoon of the olive oil and the fine salt, spread in a single layer on a baking sheet and roast for 25–30 minutes, turning halfway, until browned and tender when pierced with a fork.
-
3
Whisk the remaining oil with the Dijon mustard, cider vinegar and maple syrup. Core the apple and cut it into thin matchsticks just before serving.
-
4
Toss the apple with a spoonful of the dressing and pile it over the warm sunchokes on two plates. Spoon the rest of the dressing over both.
