Braised sunchokes with apple, leek and onion
Thursday, November 19, 2009 at 18:13 Just the other night in Ft. Meyers, Florida, I had some braised sunchokes with my arctic char at a local restuarant. It had been a very long time since I’d tried them. They were an interesting alternative to potatoes, although that night a bit on the too greasy side.
I thought, “Self… you can do this better.”
Too true.
Our friend, Charlie, another one of those wandering pilot friends from Alaska had stopped in on his way to the warmer weather for the winter, and I was whomping up some grilled orange roughy marinated in a nice little African sauce, asparagus spears and then a braised melange of sunchokes, apples, leeks and onions. Instead of bread, I offered slices of grilled Afghan ‘bolani’ with the signature jalapeno sauce.
Charlie the wandering LaRaux (rhymes with….)
The sunchokes -often referred to as Jerusalem Artichokes (Helianthus tuberosus)- are not an artichoke and not from Jerusalem. Instead they are the little bulbous root or tuber (rather like tiny ginger root in appearance) of a type of sunflower and are native to America.
