Sunchokes, also known as Jerusalem Artichokes. are a tuberous vegetable from the sunflower plant that can be served in much the same fashion as any other root vegetable. I chose to slice these thinly and fry them up for a snack.
"As Genevieve Dumont, she'd been priveleged to partake of the same food as the German invaders. As Giselle Martine, she starved on Jerusalem artichokes, that food for cows, and turnips, and greens."
I read this the same day that I was preparing the Jerusalem artichokes for this event. Providence....
It was also providence that on the day I was making these sunchoke chips I was scheduled for a twitter chat celebrating #TannatDay. I seasoned these chips with a rosemary salt and paired them with the wine while chatting. You can read all about that pairing and the pairing with the Smoked T-Bones we had for dinner after the chat in this post where you will also find the recipe for that steak.
- 4-5 sunchokes, well scrubbed
- Canola Oil for frying
- 1 T. kosher salt
- 1 t. finely minced rosemary leaves
- Using a mandolin or sharp knife slice the sunchokes as thinly as possible. Immediately place in cold water to prevent browning. Drain and rinse three times and then dry as completely as possible with paper towels.
- Place the salt and rosemary in a small bowl and combine.
- Meanwhile have about 3 - 4 inches of oil in a deep pot over med high heat. When oil reaches about 375* add the sunchoke slices, in batches, frying until browned and crisp. Remove to a paper towel lined plate and sprinkle with some of the flavored salt while still warm.
- These chips become crisper as they cool. Make them a couple of hours before you want to eat them. Place any leftovers in a plastic bag that seals. They will stay fresh and crisp for a few days but I don't think you will have them that long.
Sat. Fat (grams)0.28