Cheesy Sunchokes Recipe

Google+ Pinterest LinkedIn Tumblr +

This is a wonderfully cheesy sunchoke recipe from Chef Joseph Buenconsejo of Wassail in New York City.

Yield: varies.

Ingredients

Melted Leeks

70 g butter
100 g water
300 g sliced leeks
1 tsp. salt

Brussels Sprouts

300 g brussels sprouts (just over 10 ounces)
20 g butter
100 g water
1 sprig of thyme
1 sage leaf
to taste, salt and pepper

Roasted Sunchokes

400 g peeled sunchokes (cut into 1″x.5” pieces;  save the scraps)
150 g grapeseed oil
30 g butter
2 sprigs of thyme
2 pieces garlic
4 oz. gruyere oil (for finishing)

Gruyere Oil

400 g gruyere scraps
400 g grapeseed oil
to taste, salt

Sunchoke Vinegar

200 g sunchoke skin (scraps)
400 g vinegar

Crispy Sunchokes

600 g canola oil for frying
350 g shaved sunchoke
1 g salt

Sunchoke Espuma

5000 g Reserve Gruyere
500 g heavy cream
100 g butter
150 g  onion
60 g garlic
100 g truffle juice
100 g mushroom stock
20 g Spanish sidra (cider)

Gruyere Crumbs

250 g reserved Gruyere
180 g panko (toasted)

Sunchokes Preparation

Melted Leeks

Place all ingredients in a sauce pan. Cook leeks on low heat until most of the liquid is gone and the leeks are tender.

Brussels Sprouts

Bring butter and water to a boil. Once emulsified, add brussels sprouts and herbs. Cook until tender, about 5 to 7 minutes. Test for doneness. Brussels sprouts should be should be tender but not mushy.

Roasted Sunchokes

Heat sauce pan with the grapeseed oil. Once it reaches 400°F, add sunchokes. Move them around every minute, making sure sunchoke roasts evenly. When sunchokes are about 80 percent done, add the herbs and cool down.

Crispy Sunchokes

Slice sunchokes in a mandoline (paper thin). Fry at a temperature of 375°F for about 3 minutes. Take out when golden brown and drain excess oil.

Sunchoke Espuma

Add butter, onion, garlic, olive oil in a pan. Add cider and let it burn for 5 minutes. Add the rest of the liquid and all the remaining ingredients. Puree and strain through a fine chinoise. Place liquid into a gas-charged cream whipper canister. Keep it warm and ready to serve.

Sunchoke Vinegar

Pulse sunchoke skin and vinegar in a food processor for a few seconds. Place in 60°F storage, away from light.

Gruyere Oil

Mix all the Gruyere cheese scraps, grapeseed oil and salt to taste. Add ingredients to a pan and cook for 3 to 4 hours in a 250°F oven. Check every hour for taste.

Gruyere Crumbs

Preheat oven to 250°F. Place Gruyere on a baking sheet in oven and let it caramelize. Toast bread crumbs and let them cool. Combine.

Assembly of Sunchokes

Fill one side of the bowl with melted leeks, then add Brussels sprouts on top. While the roasted sunchokes are still hot, grate fresh Gruyere on sunchokes. Place it on top of the brussels sprouts and drizzle Gruyere oil all around the bowl. Add crispy sunchokes on top of the roasted ones. Cover with shaved raw sunchokes that have been dressed with the sunchoke vinegar. On the other half of the bowl, fill 3/4 of the way with sunchoke and Gruyere foam. Sprinkle Gruyere crumbs on top, and serve.

Share.

About Author

Kimberly Toms is a freelance writer, filmmaker, habitual road tripper and lover of all things travel. Life as a digital marketing and eCommerce consultant has allowed for pursuit of these poorly paying arts and hobbies, while life beyond the office continually beckoned to "get yer ass back on the road and into the wilderness." The wilderness is most often where you can find her.

Comments are closed.

error: Content is protected !!