Roasted Sunchokes with Shishitos and a Pear Vinaigrette

Roasted Sunchokes with Shishitos and a Pear Vinaigrette by Chef Chad from Alma Cocina

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

   Ingredients

From the Market 

From Your Pantry

  • 6 cloves of garlic - diced

  • Salt

  • Dijon mustard

  • Olive Oil

Directions

Lightly Roasted Sunchokes

  1. Add 1 and 1/2 tablespoons of olive oil to large large saute pan

  2. Add sunchokes and 2 cloves of diced garlic

  3. Roast on medium/low until tender to the touch roughly 20 minutes

  4. Salt and pepper to taste

  5. Finish with browned butter


Blistered Shishitos

  1. Char with torch or direct flame

  2. Repeat on all sides

  3. 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!

King & Duke Chef Mike final pic.jpg