Roasted Sunchokes with Potatoes & Mushrooms | Saveur

Name: Roasted Sunchokes with Potatoes & Mushrooms | Saveur
Ingredients: 1 1 ⁄ 2 lb. sunchokes (Jerusalem artichokes), scrubbed, large ones halved or quartered; 1 1 ⁄ 2 lb. fingerling potatoes, scrubbed, large ones halved or quartered; 1 lb. crimini mushrooms, trimmed; 4 garlic cloves; 1 tbsp. kosher salt; 1 ⁄ 2 cup rendered duck fat

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Catching the trickling fat from cooking birds run down the skin adds lustiness to a simple dish of roasted roots and mushrooms.

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Ingredients

1 1⁄2 lb. sunchokes (Jerusalem artichokes), scrubbed, large ones halved or quartered
1 1⁄2 lb. fingerling potatoes, scrubbed, large ones halved or quartered
1 lb. crimini mushrooms, trimmed
4 garlic cloves
1 tbsp. kosher salt
1⁄2 cup rendered duck fat