Sunchokes? Its time to try them.

These knobby little tubers look like ginger but taste nothing like it. They actually have a sweet nutty flavor with a creamy texture.  Also known as Jerusalem Artichokes, sunchokes are a great substitute for potatoes.  You will start to see them at specialty markets, as they are currently in season, until the early spring. When buying, look for firm, smooth skins that are free from soft spots.  Check out our recipe below.......

Recipe
serves 6

Ingredients
​2 pounds sunchokes, washed and dried, thinly sliced
1 onion,  thinly sliced
1 medium leek, (white part only)  washed, cut into 1/4 inch slices
2 cloves garlic,  chopped
1/4 cup stock (vegetable or chicken)
1.5 cups of heavy cream
2 cup freshly grated Parmesan cheese
Extra virgin olive oil
Salt and Pepper (S/P)

Method: 
Set your oven to broil and rack second to top shelf.  In a large saute pan, on medium heat, saute onions with 1 T of oil.  Cook onions for 10-15 minutes or until lightly browned.  Add leeks and cook for an additional 10 minutes.  Once cooked, add garlic and continue to saute for 5 more minutes.  Now add your sunchokes and broth, mix thoroughly and cover with lid.  Cook until almost tender.  Drain any excess liquid from the pan and add heavy cream and 1.5 cups of parmesan cheese.  Mix until fully incorporated.  

Put sunchoke mix into a shallow baking dish.  Sprinkle the additional 1/2 cup of parmesan on top and place under broiler.  Broil sunchokes until golden brown making sure to turn at least once.  Once browned remove from oven and allow to rest 5 minutes before eating.   Enjoy!

Goes well with grilled steak, braised beef and roasted chicken.  Pairs well with a Dry Chardonnay or a light Barbera  

​Cooking tips:

• Adding broth and cooking it on the stove cuts down the cooking time dramatically. This is a quick way to make a gratin.  
• A Japanese mandolin is a game changer.  Investing in one will change how you view food prep forever. They cost around $35 at most Asian Markets.  Buy one!
• Peeling sunchokes is completely optional.  Some of my chef friends might disagree. The skin is thin and cooks up nicely, especially when roasted.  Peel only if making a puree or mash with them.   
• Sunchokes are pretty versatile, try roasting or mashing them as you would a potato.