Sunchokes with Walnut Cream, Watercress, and Dill

A bowl of roasted sunchokes (also known as Jerusalem artichokes) served on a bed of roasted walnut cream
Our three Simple Feast chefs

Simple Feast

Our chefs

Serves 4

Active Time: 1 hour

Total Time: 1 hour


Roasted Sunchokes

  • 1¼ pounds sunchokes (also known as Jerusalem artichokes)

  • 4 garlic cloves, halved

  • 3 thyme sprigs

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon apple cider vinegar

  • Pinch freshly grated nutmeg

  • ½ teaspoon fine sea salt

Walnut Cream

  • ¼ cup walnut halves

  • ¼ cup plus 2 tablespoons canola oil or another neutral oil

  • ½ cup soy milk

  • 1 tablespoon plus 1 teaspoon Dijon mustard

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon freshly squeezed lemon juice

  • 1 teaspoon agave syrup

  • ½ teaspoon fine sea salt

  • ¼ teaspoon freshly ground black pepper


  • 2 ounces watercress

  • ¾ ounce dill fronds

  • 1 tablespoon extra-virgin olive oil

  • ½ teaspoon apple cider vinegar

  • Fine sea salt


To Roast the Sunchokes

Preheat the oven to 425°F.

Cut the sunchokes in halves or smaller pieces depending on their size. Pieces should be about 2 inches in length. Toss them with the garlic, thyme sprigs, olive oil, vinegar, nutmeg, and salt. Arrange cut-side down on a baking sheet.

Roast until golden on the outside and soft on the inside, about 40 minutes.

Remove from the oven and let cool while preparing the walnut cream. (Leave the oven on.)

To Make the Walnut Cream

Spread the walnuts on a small baking sheet or pan and lightly toast in the oven for 5 minutes. Chop a few of the nuts and set aside for serving. Put the rest in a high-powered blender.

Add a small amount of oil to the nuts and begin to run the blender on medium speed. Continue adding the oil until completely combined, increasing the speed if needed. Transfer the mixture to a spouted measuring cup.

Put the remaining walnut cream ingredients in the blender and mix on medium speed. Slowly, with the blender running and increasing the speed as you incorporate, add the walnut-oil mixture. 

Season with additional salt and vinegar to taste.

To Serve

Spoon half of the walnut cream onto a serving platter and top with the roasted sunchokes. Mix the watercress and dill with the oil, vinegar, and a pinch of salt. Arrange on top and sprinkle with the reserved walnuts. Serve the remaining walnut cream on the side.