Jerusalem Artichokes with Salsa Verde

Name: Jerusalem Artichokes with Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 fillets anchovy fillets packed in oil, drained, finely chopped; 2 Tbsps drained capers, chopped; 118 milliliters chopped fresh flat-leaf parsley; 2 garlic cloves, finely grated; 1 kilograms Jerusalem artichokes (also called sunchokes), unpeeled, cut into 1 1/2 pieces; 8 servings Kosher salt, freshly ground pepper; 118 milliliters olive oil, divided; 1 teaspoons crushed red pepper flakes; 1 Tbsp red wine vinegar

Jerusalem Artichokes with Salsa Verde is a gluten free, dairy free, and primal side dish. This recipe makes 8 servings with 250 calories, 4g of protein, and 14g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of kosher salt, garlic cloves, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mexican cuisine.

Instructions

Preheat oven to 450°F. Toss Jerusalemartichokes with 1/2 cup oil on a baking sheet;season with salt and pepper. Roast, tossinghalfway through, until soft, 25–30 minutes.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Mix anchovies, garlic, parsley, capers,vinegar, red pepper flakes, and remaining1/2 cup oil in a small bowl; season with salt andpepper.

Ingredients you will need

Red Pepper Flakes

Anchovies

Parsley

Vinegar

Capers

Garlic

Salt

Cooking Oil

Equipment you will use

Bowl

Serve with Jerusalem artichokes.

Ingredients you will need

Jerusalem Artichoke

Equipment

Baking Sheet

Oven

Bowl

Ingredients

Servings:

4fillets

anchovy fillets packed in oil, drained, finely chopped 2Tbsps

drained capers, chopped 118milliliters

chopped fresh flat-leaf parsley 2

garlic cloves, finely grated 1kilograms

Jerusalem artichokes (also called sunchokes), unpeeled, cut into 1 1/2" pieces 8servings

Kosher salt, freshly ground pepper 118milliliters

olive oil, divided 1teaspoons

crushed red pepper flakes 1Tbsp

red wine vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.