<p class="bodycopy"><span lang="EN-US">You may notice an interesting, knobby, root vegetable in your box this week.&#160; This is our friend the sunchoke, a root vegetable in the sunflower family.&#160; Sunchokes can be enjoyed raw or cooked, but we find the tastiest preparation is roasting them to bring out their sweet, nutty flavor.</span></p> <p class="bodycopy"><span lang="EN-US">Preheat the oven to 425&#176; and bring a pot of salted water to a full boil.</span></p> <p class="bodycopy"><span lang="EN-US">Peel and chop sunchokes into rough 1-inch pieces and add to boiling water.&#160; Cook the sunchokes for 15 minutes or until the pieces are just tender.</span></p> <p class="bodycopy"><span lang="EN-US">Drain the sunchokes and return to hot pot to steam off any excess water.&#160; When dry, toss in some olive oil, dust with salt and pepper and roast in the hot oven for 10-15 minutes until the edges get nice and crispy.</span></p> <p class="bodycopy"><b><span lang="EN-US">Recipe and photo adapted from food52.com. &#160;See original post <a href="http://food52.com/recipes/14599-roasted-sunchokes-with-hazelnut-gremolata" target="_blank">here</a>.</span></b></p>