Well, I pan-roasted the sunchokes last night. Uh, *whew!!!* this morning. I forgot the flatulent powers these tubers pack.
Well, despite the aeration of my tubes last night and this morning, I still find them incredibly tasty. Curse you, damn, dirty inulin and your difficult digestion ways. Curious Cook Harold McGee says that since inulin is so difficult to digest (sunchokes pack more farty-fart power than your average bean) cooks should slice and boil them for 15 minutes with cream of tartar or lemon juice or bake in an oven at 200 degrees F for over 24 hours.
I did not get that memo.
I did a variation on this sunchoke salad recipe though I decided to pan-roast the chokes with some caramelized walnuts and butter as opposed to serving another raw salad. Already on tap last night was Ellen Burstyn’s raw cabbage salad. Yes, this and this Ellen Burstyn.
You win, Harold. I’ll incorporate your sagacity next time. And there will be a next time because these are just oh-so-tasty. I love how they look like potatoes but taste like artichokes when cooked.
4 small sunchokes peeled and sliced
1-2 Tbs candied walnuts crumbled
4-6 mint leaves sliced into thin ribbons
1 Tbs butter
1 Tbs lemon juice
1/4 Tsp kosher salt
fresh ground black pepper
Pecorino Romano shaved with a vegetable peeler