Roasted Sunchokes with Shishitos and a Pear Vinaigrette by Chef Chad from Alma Cocina
Ingredients
From the Market
Pure Abundance Vegan Cashew Cheese from Cultured South Fermentation Company
1 Package Dried Chihuacle Chilies from Green Ola Acres
1 lb Medium/Small Sunchokes from Rodgers, Greens and Roots
8 Medium Shishito Peppers from Rodgers, Greens and Roots
Aged Raw Living Organic Pear Vinegar from Piedmont Provisions
Everything Bagel Flavored Sourdough Chips from Georgia Sourdough Co.
From Your Pantry
6 cloves of garlic - diced
Salt
Dijon mustard
Olive Oil
Directions
Lightly Roasted Sunchokes
Add 1 and 1/2 tablespoons of olive oil to large large saute pan
Add sunchokes and 2 cloves of diced garlic
Roast on medium/low until tender to the touch roughly 20 minutes
Salt and pepper to taste
Finish with browned butter
Blistered Shishitos
Char with torch or direct flame
Repeat on all sides
Chop and set aside
Pear Vinaigrette
Combine - Spoonful mustard, 3 or 4 chihuacle chilis, two cloves chopped garlic, chef's pinch or two of salt and 4oz Pear Vinegar - in your food processor.
Add 9 - 12 ounces of oil while processing.
For Plating
Combine roasted sunchokes with a few chopped shishitos and a couple of tablespoons of the pear vinaigrette and toss
Add salt to taste
Transfer to plate
Add crumbled vegan cheese
Add sourdough crumbles
Finish with a swirl of vinaigrette
Enjoy!