This recipe for twice-baked sunchokes is unlike anything you’ve cooked before
Gourmet cooking isn’t just for the professionals – all you need is the right ingredients and some cooking tips. In this episode of ITK: $10 Fine Dining, NYC-based chef Javier Zuniga (@javierzuniga) shows us how to step out of our comfort zone in the kitchen with his recipe for show-stopping twice-baked sunchokes. Also called Jerusalem artichokes, sunchokes are a root vegetable related to the sunflower that are healthy and delicious. Here’s chef Javier’s recipe for twice-baked sunchokes:
Ingredients
1 pound sunchokes
1 bulb of garlic
16 ounces canola oil
Zest of one lemon
Furikake
10 grams chives, finely chopped
Olive oil
Salt
Instructions
1. Set the oven to 350 degrees and roast garlic with olive oil for an hour.
2. Boil sunchokes for five to 10 minutes until soft, like you would cook a potato. Remove sunchokes from water and slice in half.
3. Scoop out the meat of the sunchoke without damaging the skin. Place all of the meat in a bowl and set the skins aside
4. Slice off top from the garlic bulb, then squeeze the roasted garlic cloves out into the bowl with the sunchokes. Season with salt and a splash of olive oil, then use a fork to mash and combine everything together.
5. Fry the sunchoke skins in canola oil until they become crispy, continuously stirring the oil to avoid burning.
6. Combine furikake with the lemon zest and chives
7. Fill each sunchoke skin with the sunchoke mixture and top with the furikake mixture.
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