With the consistency reminiscent of a potato and a nuttier, sweeter flavor, Jerusalem artichokes (aka sunchokes) are my tuber of choice. As luck would have it, I've seen them on almost every menu in every restaurant I've been to recently ('tis the season). For this week's edition of Market Mondays, I decided to make a simple side dish showcasing the veggie's delicious, often overlooked qualities.
I roasted Jerusalem artichokes with maple syrup from Vermont's Deep Mountain Maple, red pepper flakes, salt and pepper. Fork tender with a crispy exterior, I tossed the finished chunks with chopped caramelized pecans and served them hot.