Roasted Sunchokes with Brown Butter-Cider Vinaigrette

Recipe written by Jamie Malone

Chef Jamie Malone makes a tangy, lush and slightly spicy vinaigrette that is delicious on sweet sunchokes and fresh spinach. 

(copied from Food and Wine Magazine December 2014)

1. 2 pounds sunchokes (Jerusalem artichokes), scrubbed and cut into 1-inch pieces
2. 1/4 cup extra-virgin olive oil
3. 4 thyme sprigs
4. 8 garlic cloves, crushed
5. Kosher salt
6. 1/4 cup apple cider vinegar
7. 2 tablespoons minced shallots
8. 1/2 teaspoon crushed red pepper
9. 1 teaspoon honey
10. 2 tablespoons unsalted butter
11. Black pepper
12. 2 cups fresh spinach leaves
13. 1/4 cup chopped chives

1. Preheat the oven to 375°. On a baking sheet, toss the sunchokes, oil, thyme sprigs and garlic and season with salt. Roast for about 1 hour, stirring occasionally, until golden and tender. Discard the thyme sprigs and garlic. Transfer the sunchokes to a large bowl.
2. Meanwhile, in a saucepan, cook the vinegar over moderate heat until reduced to 2 tablespoons, 3 minutes. Transfer to a bowl. Stir in the shallots, crushed red pepper and honey.
3. Wipe out the saucepan. Add the butter and cook over moderate heat until golden brown, 2 to 3 minutes. Whisk the butter into the vinegar mixture and season with salt and pepper.
4. Add the spinach, chives and vinaigrette to the sunchokes; season with salt and pepper and toss to coat. Serve warm.