Modern Root Vegetable Medley with Tupinambos and Rhubarb

About this recipe

This modern take on a classic root vegetable medley brings together the earthiness of tupinambos (Jerusalem artichokes) with the unique tartness of rhubarb. Balancing with the sweetness of roasted beets and the crunch of radishes, this dish is perfect for those seeking a healthy, flavorful meal. Ideal for any season, it is rich in nutrients and makes a delightful side or main dish.

Ingredients

• 2 tbsp olive oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 200g sunchokes (tupinambos), sliced
• 150g rhubarb, cut into 1/2 inch pieces
• 2 beets, peeled and diced
• 100g radishes, halved
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh thyme for garnish

Directions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large oven-proof skillet, heat olive oil over medium heat.

3. 3

   Add onion and garlic; sauté until translucent, about 5 minutes.

4. 4

   Stir in sunchokes, beets, and radishes. Season with salt and pepper.

5. 5

   Transfer skillet to the oven and roast vegetables for 25 minutes.

6. 6

   Add rhubarb and balsamic vinegar; stir to combine.

7. 7

   Continue roasting for an additional 15 minutes until vegetables are tender.

8. 8

   Garnish with fresh thyme before serving.