Nutty, buttery, sweet, earthy — sunchokes are a singular tuber that is best when focused on alone. Like a fine wine that ought not be paired with red meats or aged cheeses, this one is delicate enough to miss the nuances of if you blink — and that would be a shame. So I thought I’d showcase its true colors in a velvety-smooth, simple soup.
Imagine this gloriously textured mess with a runny fried egg plopped on top, and you’ve just accurately captured my breakfast. (Now try to picture the gluey streaks of yolk goo and breadcrumbs stuck to my cheek. No, don’t.) This dish was a tasty way to enjoy what seems like a more hearty, slow-cooking dish very fast. It’s not quite a casserole, and it’s not simply roasted vegetables. It’s a gratin.