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Creamy Roasted Sunchoke and Sage Dip (Gluten Free, Paleo, and Vegan)

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Gluten Free
Paleo
Vegan
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Roasted Sunchoke and Sage Dip (Gluten-Free, Paleo and Vegan)

Creamy Roasted Sunchoke and Sage Dip

This sunchoke and sage dip comes together fairly quickly – a light roast, then a whirl in the blender, and serve – and keeps in the fridge for quite some time. It’s hearty and filling, so makes a great snack or even light lunch with some crackers (or “carrot crackers”, aka carrots slices on a wide diagonal for optimal scooping performance) or crudites.

Ingredients

  • 1 lb sunchokes, ~.5", scrubbed and chopped into small pieces
  • 2 Tablespoons olive oil
  • 2 teaspoons coarse sea salt, or more or less, to taste
  • 1/2 cup creamy cheese of choice - I used goat cheese; you can also use cashew cheese, see note, soy cream cheese, or cow's milk cheese if you prefer.
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons of water, or more, depending on your desired consistency
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon coarse-ground black pepper
  • 10 whole fresh sage leaves, washed and stems discarded

Instructions

  1. Preheat the oven to 400F. Cover a cookie sheet with parchment, a nonstick pad, or a lightly greased piece of tinfoil. Set aside.
  2. In a large bowl, toss the chopped sunchokes with the oil to coat.
  3. Spread them evenly on the cookie sheet and sprinkle with sea salt
  4. Roast for 25 minutes, or until tender.
  5. Let the sunchokes cool slightly before transferring them to a food processor. Pulse a few times to chop them into smaller pieces.
  6. Add the cheese, lemon juice, water, salt, pepper and sage leaves and process until smooth.
  7. Adjust seasonings to taste before serving.

Notes

For a basic nut cheese recipe, try this one, but leave out the scallions.
Store leftovers in an airtight container in the fridge for up to 10 days.

Did you make this recipe?

Please leave me a comment and rating, or tag me on Instagram using @nora_acleanbake or #acleanbake!

© Nora (A Clean Bake)
 Roasted Sunchoke and Sage Dip (Gluten-Free, Paleo and Vegan)

In the course of healing a dysfunctional digestive system, you learn – and consequently, start to casually use, in the coarse of casual conversation – words like “glutamine” and “prebiotics” and, subsequently, “sunchokes”. You also start to chat nonchalantly with people about what potency of probiotics you’re on, and how many milligrams of magnesium you’re taking each day, the way I imagine hardened alcoholics backdoor-brag about their tequila tolerance. But that’s a story for another day. Today, the story is sunchokes. But what is the name of ugly root vegetables is a sunchoke?

Roasted Sunchoke and Sage Dip (Gluten-Free, Paleo and Vegan)

Roasted Sunchoke and Sage Dip (Gluten-Free, Paleo and Vegan)

That’s the exact question I asked myself when my doctor (ok, nutritionist, but I feel like a Real Housewife of Beverly Hills when I admit to seeing a nutritionist) told me to eat, among other things, more sunchokes. Sunchokes are a semi-marketing-y name for a Jerusalem Artichoke, which is also known as a Topinambour, which probably does absolutely nothing to ring any bells. These ugly little nubs that look maybe like a truffle/maybe like the root of an elm tree you’d trip over and sprain your ankle are actually a root vegetable that has wonderful prebiotic (meaning enables healthy gut bacteria to grow and flourish) properties when eaten. Contrary to its name, it’s neither Israeli, or an artichoke, but is actually native to North America and contains high levels of insoluble fiber (that’s the prebiotic part) as well as potassium, iron, niacin, thiamine, phosphorus and copper. But all that aside, they make a darn good dip too. 

Roasted Sunchoke and Sage Dip (Gluten-Free, Paleo and Vegan)

I really wanted to make a legume-free version of white bean dip, but it is hard to imagine these nubs – which, when uncooked, sort of look, taste and feel like a cross between a raw white potato (but not as starchy) and a radish – transforming into a soft, creamy dip. So, as usual, the answer is to roast them and then add cheese. For this, you can use whatever cheese you have and can tolerate: I used goat cheese (which contains lactose, but is much more easily-digestible than cow’s milk cheese), but you can sub any soft cow, nut or soy cheese. In fact, this cashew cream cheese (do not add scallions), or even store-bought vegan cream cheese would work really nicely.

This sunchoke and sage dip comes together fairly quickly – a light roast, then a whirl in the blender, and serve – and keeps in the fridge for quite some time. It’s hearty and filling, so makes a great snack or even light lunch with some crackers (or “carrot crackers”, aka carrots slices on a wide diagonal for optimal scooping performance) or crudites.

Roasted Sunchoke and Sage Dip (Gluten-Free, Paleo and Vegan)

 

Roasted Sunchoke and Sage Dip (Gluten-Free, Paleo and Vegan)

Creamy Roasted Sunchoke and Sage Dip

This sunchoke and sage dip comes together fairly quickly – a light roast, then a whirl in the blender, and serve – and keeps in the fridge for quite some time. It’s hearty and filling, so makes a great snack or even light lunch with some crackers (or “carrot crackers”, aka carrots slices on a wide diagonal for optimal scooping performance) or crudites.

Ingredients

  • 1 lb sunchokes, ~.5", scrubbed and chopped into small pieces
  • 2 Tablespoons olive oil
  • 2 teaspoons coarse sea salt, or more or less, to taste
  • 1/2 cup creamy cheese of choice - I used goat cheese; you can also use cashew cheese, see note, soy cream cheese, or cow's milk cheese if you prefer.
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons of water, or more, depending on your desired consistency
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon coarse-ground black pepper
  • 10 whole fresh sage leaves, washed and stems discarded

Instructions

  1. Preheat the oven to 400F. Cover a cookie sheet with parchment, a nonstick pad, or a lightly greased piece of tinfoil. Set aside.
  2. In a large bowl, toss the chopped sunchokes with the oil to coat.
  3. Spread them evenly on the cookie sheet and sprinkle with sea salt
  4. Roast for 25 minutes, or until tender.
  5. Let the sunchokes cool slightly before transferring them to a food processor. Pulse a few times to chop them into smaller pieces.
  6. Add the cheese, lemon juice, water, salt, pepper and sage leaves and process until smooth.
  7. Adjust seasonings to taste before serving.

Notes

For a basic nut cheese recipe, try this one, but leave out the scallions.
Store leftovers in an airtight container in the fridge for up to 10 days.

Did you make this recipe?

Please leave me a comment and rating, or tag me on Instagram using @nora_acleanbake or #acleanbake!

© Nora (A Clean Bake)


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Comments

  1. Joanne says

    I really love sunchokes and have never seen them used like this! Now I’ll know what to do with them the next time I spot them at the store!

    Reply

  2. Julia says

    No joke, I have sunchokes in my refer right now, and love the thought of making this tasty dip out of them! I had given up on hummus and bean tips a long time ago, because they aggravate my belly as well, so I’m excited to revisit a nice flavorful creamy dip using these little root nubbins. Love! 😀

    Reply

    • Nora (A Clean Bake) says

      Oh PERFECT!! The tip is so good. I also highly recommend it on a sandwich… SO good. Oh and fair warning: while sunchokes are definitely easier to digest than legumes (if you have issues with them), these *might* be a little hard to digest. I have read that they can disagree with some people, though they’ve been ok with me (probably because I don’t eat like a pound at a time – though it’s tempting with this dip)

      Reply

  3. Traci | Vanilla And Bean says

    I never know what to do with sunchokes and haven’t taken the time to find out so thank you for your education via your real housewife doctor. 😀 Wowo they are powerhouses of nutrition! I’m looking forward to learning more! I know these will be one of the first things that show up in my CSA, so I’ll be pinning this for later. Thank you, Nora!

    Reply

  4. Stacy | Wicked Good Kitchen says

    Nora, this recipe is brilliant! I have never made a roasted sunchoke dip before and I can’t wait to make this recipe. I know just the cheese to use for it, too. I tried a fabulous goat’s milk feta that was really creamy and full of flavor. (Picked it up at Whole Foods.) Since I stay away from beans for many reasons, this is the perfect dip! Thanks ever so much for sharing. Pinning to share! xo

    Reply

  9. Taylor says

    Oh I love sunchokes! I’ve only made them by roasting them – but transforming them into a dip sounds fantastic! Great idea!
    And ps – on a totally un-related note since I’m not sure that you watch RHOBH (just going by your snippet up there), how un-eventful was last week’s finale? I’m hoping the reunion will be a little juicier. It’s the one guilty pleasure that I watch!

    Reply

    • Nora (A Clean Bake) says

      Next time, I will try just stopping at the roasting. I’ll bet they’d make an awesome side dish.

      I haven’t watched RHOBH in years, but I’m glad I didn’t miss much on the finale!

      Reply

  12. Monica says

    That’s so cool! A nutritious and delicious dip (:

    “maybe like the root of an elm tree you’d trip over and sprain your ankle are actually a root vegetable that has wonderful prebiotic…” lol you’re too much, Nora 😉

    Reply

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