Fondant Sunchokes
Chicken Jus–Carob Glaze, Black Harissa Yogurt, Fresh Herbs, Pickled Sunchokes, Pickled Chiles
Chef Nico Christiansen of La' Shukran | Washington, D.C.
Yield: 2 servings
Adapted by StarChefs | January 2026 | Photo: Will Blunt
INGREDIENTS
Black Harissa Yogurt:
200 grams Greek yogurt
50 grams black harissa paste
15 grams smoked honey
Kosher salt
Pickled Sunchokes and Chiles:
30 grams thinly sliced sunchokes
20 grams thinly sliced Fresno chiles
20 grams thinly sliced serrano chiles
20 grams thinly sliced habanada chiles
Champagne vinegar
Granulated sugar
5 grams ground black pepper
5 grams thyme leaves
2 grams ground cinnamon
Fondant Sunchokes:
10 grams parsley
5 grams thyme
4 grams toasted ground cinnamon
3 grams ground coriander
3 grams ground black pepper
2 bay leaves
1 shallot, halved and charred
5 sunchokes, trimmed into 1.5-inch-tall cylinders, flat on top and bottom
5 grams kosher salt
Olive oil
Chicken Jus–Carob Glaze:
350 grams chicken jus
100 grams carob molasses
10 grams Banyuls vinegar
25 grams unsalted butter
To Assemble and Serve:
Maldon salt
Lemon juice
Smoked apricot honey
Harissa oil
Fresh mint leaves
Fresh parsley leaves
Fresh dill leaves
Fresh cilantro leaves
Grated jameed
METHOD
For the Black Harissa Yogurt:
In a mixing bowl, whisk to combine yogurt, harissa, and honey. Season with salt. Transfer to an airtight container and refrigerate.
For the Pickled Sunchokes and Chiles:
Place chiles and sunchokes in a nonreactive container and set aside. In a saucepan over medium heat, combine desired amount vinegar and sugar. Add thyme, cinnamon, and black pepper. Add enough water to submerge. Bring to a boil, then remove from heat. Strain and pour over chile-sunchoke mixture. Let cool. Seal and refrigerate.
For the Fondant Sunchokes:
Heat a combination oven to 335°F on 30-percent humidity and medium fan speed. In a cheesecloth, combine parsley, thyme, cinnamon, coriander, black pepper, bay leaves, and shallots. Tie with twine to make a sachet. Set aside. Place sunchokes in a 4-inch deep half hotel pan. Add prepared sachet. Season with salt. Fully submerge mixture in olive oil. Set aside. Place applewood chips in a hotel place. Using a torch, slightly char to generate smoke. Place woodchip pan on bottom shelf of combination oven. Place sunchokes above chips and cook 30 minutes, or until sunchokes are fork-tender. Using tongs, remove sachet. Let sunchokes cool in oil.
For the Chicken Jus–Carob Glaze:
In a saucepan over medium heat, warm jus and molasses. Reduce heat and add butter. Whisk until mixture is fully emulsified. Stir in vinegar. Keep warm.
To Assemble and Serve:
Prepare and heat a grill to maximum heat. Add Fondant Sunchokes and grill until crisp and caramelized on all sides. Transfer to a mixing bowl. Add desired amount Chicken Jus–Carob Glaze and toss to evenly coat. Season with salt, lemon juice, honey, and harissa oil. Set aside. Spoon desired amount Black Harissa Yogurt onto a serving plate. Top with glazed Fondant Sunchokes. Garnish with fresh herbs, grated jameed, and desired amount Pickled Sunchokes and Chiles.
