Try this recipe for roasted sun chokes from the Whitlock for a quick and easy summer dish!
- Quarter sunchokes and toss with olive oil, salt, and pepper
- Roast in a 375 degree Fahrenheit oven for 40 minutes
- Mix ricotta with fresh rosemary, thyme, salt, and pepper
- Toss sunchokes with cranberries and walnuts and serve over ricotta
- Finish with honey
Click here to read more about The Whitlock’s commitment to farm fresh food.
