Wednesday, January 1, 2014

Jerusalem Artichokes

Sunchokes are more versatile than you would imagine. Roast in the oven, pan fry, cream into soups, slice thinly into fresh salads, slice and cook lightly into stir fry. Pair your chokes with sage, thyme, butter, bacon, bay leaves, cream, breadcrumbs, cheese or anything smoked.


Fried Sunchokes with Rosemary Salt

  • 2 pounds unpeeled sunchokes scrubbed
  • Vegetable oil (for frying)
  • 1 tablespoon salt
  • 1 1/2 teaspoons minced fresh rosemary
  • Fill large bowl with cold water. Slice sunchokes into thin rounds (about 1/16 inch thick), immediately dropping into bowl of water to prevent browning. Rinse and drain 3 times. Pat very dry with paper towels.
  • Pour enough oil into large deep skillet to reach depth of 1/2 inch. Submerge bulb of deep-fry thermometer into oil; lean top of thermometer against skillet rim. Heat oil to 375°F. Mix 1 tablespoon salt and rosemary in small bowl. Using fingertips, blend well, rubbing salt and rosemary together.
  • Working in batches, fry sunchoke slices until golden brown, stirring occasionally, 3 to 4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle chips with some rosemary salt. DO AHEAD Chips can be made 2 hours ahead. Let stand at room temperature.
    Sauteed Sunchokes
    Sunchokes
    Oil
    Herbs/Garlic
    White Wine Vinegar
    Salt 'n Pepper
    Peel them, then cut them into chunks/slices. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up. Serve immediately.

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