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.
Crisp, sweet cabbages, nutty, gnarly-looking roots — who said winter wasn’t a good season for salads? I thought I’d give myself an extra-special treat this morning, since my birthday is around the corner (can you believe I’m turning thirty-one?!). So instead of the new boots I’ve been ogling, I went for some sunchokes at the farmers market, because they’re charmingly rustic-looking, too.
Meat and potatoes people, here’s a new reason to celebrate (or deviate?): sunchokes. They’re sweet and nutty-tasting, great roasted with rosemary, and they made for a delicious variation on a favorite side dish that needs little more excitement in my opinion — German potato salad. So this dish is really an excuse to combine two of my recent food obsessions, in one platter. It’ll make a good addition to the Thanksgiving table, too.