Sunchokes: This Week's Market Report "Good Buy!"
Also known as "Jerusalem artichokes", sunchokes are enjoying a significant showing on menus all around the country. These earthy, savory nuggets are deliciously reminiscent of potatoes with a crunchier, more elegant flavor profile. In fact, you can treat them almost exactly like potatoes because they are best served mashed, deeply roasted, or fried. One of my all-time favorite dishes is whole roasted chicken cooked atop a bed of sliced sunchokes in a sizzling cast iron pan. The combo of chicken fat and cast iron crisps the sunchokes, making them almost like deeply savory potato chips. Want to elevate your mashed potato side dishes? Sub in sunchokes that have been roasted with rosemary, garlic, and sea salt, and mash lightly enough that you can still see whole caramelized bits peeking through. You can also shred them into latke or hash brown batter and fry them until glowing and slightly dark. Lastly, sunchokes are naturally sweet and crisp enough to be enjoyed raw! Slice them paper thin using a mandolin, and enjoy the variety they add to salads, garnishes, and sandwiches.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.