Roasted Sun Chokes with Herb Whipped Ricotta

Try this recipe for roasted sun chokes from the Whitlock for a quick and easy summer dish!

  1. Quarter sunchokes and toss with olive oil, salt, and pepper
  2. Roast in a 375 degree Fahrenheit oven for 40 minutes
  3. Mix ricotta with fresh rosemary, thyme, salt, and pepper
  4. Toss sunchokes with cranberries and walnuts and serve over ricotta
  5. Finish with honey

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