For the sunchokes:
- 1 tablespoon unsalted butter
- 2 pounds sunchokes, scrubbed clean and quartered
- 2 tablespoons olive oil
- 1 teaspoon Cascabel chili flakes
- 1 tablespoon fresh thyme leaves
- 1 lemon, cut into 8 wedges
For the aioli:
- 3 egg yolks
- 1 ounce egg white
- 1 teaspoon Dijon mustard
- 2 cups canola oil
- 3 tablespoons malt vinegar
Preheat the oven to 400°. Grease a rimmed baking sheet with the butter so that there is a thick layer of butter. In a medium bowl, toss the sunchokes with the olive oil, chili, thyme and lemon wedges and season generously with salt and pepper. Spread the sunchoke mixture out onto the baking sheet and bake, stirring occasionally, until the sunchokes are browned and crispy, about 30 minutes.
While the sunchokes are roasting, make the aioli: In a food processor, add the yolks, egg white and Dijon and turn on. Let the mixture process until the yolks are lighter in color, about 2 minutes. Then, with the motor still running, slowly begin to drizzle the canola oil into the mixture. It’ll begin to thicken and turn creamy. When all of the oil has been added, turn the aioli out into a bowl and stir in the vinegar. Season to taste with salt.
To serve: when the roasted lemons are cool enough to handle (they’ll be nice and caramelized), squeeze them over the sunchokes and discard. Transfer the sunchokes to a platter and serve with a bowl of the aioli for dipping.
The Chili Pepper Field Guide is a growing knowledge base exploring the diverse flavors of chili peppers from around the world. We welcome your thoughts and content suggestions via email or social media using hashtag #chililab