In a large bowl, toss sunchoke in oil to coat. Add garlic and season with salt and pepper to taste.
Spread the sunchoke on a lightly greased cookie sheet and roast for 25 minutes, or until tender.
Remove from the oven and let cool slightly. Transfer sunchokes to large bowl or a food processor. Mash or blend the sunchokes to your desired consistency. Mix with cheese. Adjust seasonings to taste.
Optional: Put dip in an oven safe dish. Top with parmesan cheese and place in the oven for about 5-10 minutes, or until cheese is starting to brown and bubble.
Serve with raw veggies, pita chips, or tortillas.
Roasted Sunchoke Dip
1 bag sunchoke, washed and cut into "coins"
3 Tbsp butter, divided
2 Tbsp oil
3 Tbsp fresh sage leaves, roughly chopped
3 cloves garlic, crushed
2 tsp fresh lemon juice
2 Tbsp fresh parsley, chopped (optional)
Salt & pepper to taste
Melt 1 Tbsp butter with the olive oil in a large skillet over medium heat. Add sunchokes and half of the sage. Season with salt and pepper to taste. Cook until sunchoke turns brown and begins to soften, about 10 minutes, turning frequently.
Remove the sunchoke from the pan and set aside.
Add the remaining butter to the pan to melt. Add sage and garlic and cook until sage leaves begin to crisp, about 30 seconds.
Add lemon juice and cook for another minute.
Pour the sage butter over the sunchokes, tossing to coat. Adjust seasoning to taste. Sprinkle with parsley (if using) and serve.