Roasted Sunchokes with Capers and Creamy Tarragon Sauce
- Makes4 servings
- Cook Time50 minutes
- Active time plus cooling15 minutes active
We roast sunchokes (which sometimes are referred to as Jerusalem artichokes) with slices of red onion, then toss them with capers and dress them with a sour cream sauce containing tarragon and garlic.
Tip
Don’t forget to toss the just-roasted sunchokes and onions with the capers and lemon juice and let them stand for 10 minutes. The vegetables will absorb the lemon juice and cool just enough that the greens won’t wilt when they’re added.
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