Sunchokes
Ronna Welsh
Sunchokes aren't easy to clean. The dirt caught in floss-thin crevices between their protruding nubs turns muddy under water and stays gritty, even with persistent scrubbing. Sunchokes can be a pain to peel, too.
The solution here is to cut off the little nubs, paring the sunchoke down to an easy-to-peel, radish shaped core. Scrub the detached nubs and--without peeling--roast them until brown and soft. Serve with mayonnaise; pop in your mouth.
Inside the remaining, pared pieces of sunchoke is flesh the color of fatty cream, with a texture of crisp apple. The flesh is translucent, when sliced extra thin, and is delicious raw.
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