Sunchoke Toastie
For roughly two toasts -
Ingredients
4 oz sunchokes, well-scrubbed & diced (no need to peel)
¼ onion, minced
2 garlic cloves, minced
½ teaspoon crushed red pepper
1 teaspoon tomato paste
1 tablespoon capers with few splashes of their brine
1 teaspoon minced fresh tarragon
¼ cup dry vermouth
2 tablespoons butter
Salt & pepper to taste
Directions
In a medium skillet, sauté sunchokes and onion in a glug of olive oil. When nearly tender, add garlic and crushed red pepper. Sauté ‘til sunchokes are tender. (Sunchokes are notoriously fickle; some pieces may cook faster than others so keep checking!) Add tomato paste, capers and their brine & tarragon. Mix ‘til incorporated. Add vermouth and simmer until almost completely evaporated. Add butter and turn off heat. Let the residual heat melt the butter, while stirring occasionally. Taste for salt & pepper.
To assemble your toasts:
arugula or spinach, washed and torn if in large pieces • toasted crusty bread like sourdough or rustic country • mayo of choice • shaved parmesan
Give bread a light mayo schmear if it was dry toasted. Skip this step if you toasted your bread in a pan with oil. Cover bread with arugula or spinach and spoon warm sunchokes over top. Top with shaved parm and enjoy!
Related Content
Digging Up Dinner
The humble sunchoke is a lowly tuber, at its best after a few heavy frosts. it waits patiently underground until you're ready to harvest on a hungry day, then rewards the wait with its subtle flavor and virtuous qualities.
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