We love this recipe for sunchokes a million times over. Forget everything else in your life, none of it matters until you’ve tried this. It will stop you in your tracks.
Another bad boy for which a mandolin is highly recommended.
From the culinary genius Mario Batali, as seen on Munchies.
30 mins | serves 4 as a starter | easy as
250ml double cream
several gratings of nutmeg
kosher salt and freshly ground black pepper, to taste
170g fontina cheese, grated
big handful flat leaf parsley, coarsely chopped
28g walnuts, roughly chopped
long thin orange and lemon zest
470g firm sunchokes (Jerusalem artichokes), scrubbed
30ml extra-virgin olive oil
Maldon or other flaky sea salt
Combine the parsley, walnuts, and zests in a small bowl, mixing well. Set the gremolata aside.
From Moltissimo – Mario cooks for Waris Ahluwalia and Elettra Wiedemann.
Do note that this isn’t vegetarian on account of the fontina, unless you seek out a vegetarian brand.