Sunchoke Purée, Raw Sunchokes, Walnuts, Sunflower Sprouts
Chef Scott Fiore of Via Mare | Nantucket, MA
Adapted by StarChefs | August 2023
INGREDIENTS
Walnuts:
1 cup walnuts
Honey
Salt
Sumac
Aleppo pepper
Sunchoke Purée:
Kosher salt
304 grams sunchokes
Olive oil
Salt
To Assemble and Serve:
Yield: 1 serving
Neutral oil
603 grams whole sunchokes, gently smashed by hand
1 tablespoon butter
Lemon juice
Chopped parsley
2 sunchokes, shaved
Sunflower sprouts
METHOD
For the Walnuts:
Heat oven to 350°F. In a mixing bowl, toss to coat walnuts in honey. Season with salt, sumac, and pepper. Transfer to a sheet tray and bake until golden. Set aside.
For the Sunchoke Purée:
Bring a pot of heavily salted water to a boil. Add sunchokes and cook until tender. Strain and let cool to room temperature. Transfer to a Vitamix blender and purée until smooth, streaming in olive oil until mixture has emulsified and a silky texture is achieved. Taste and adjust seasoning with salt. Set aside.
To Assemble and Serve:
In a sauté pan over medium flame, heat oil. Add smashed sunchokes and sear one side until golden brown. Add butter and cook 1 minute. Flip sunchokes and sear on the other side. Remove from heat and add a splash of lemon juice and a pinch of parsley. Set aside. Place 1 dollop Sunchoke Purée to the bottom of a serving bowl. Top with seared sunchokes and Walnuts. Drizzle with reserved butter from the sauté pan, then cover with shaved sunchokes. Finish with a drizzle of olive oil and sea salt. Garnish with sunflower sprouts.
