- 1 lb sunchokes washed
- 3 cups kosher salt
- 1 egg white
- 3 tbsp water approximately
- 1/4 cup roasted garlic
- 1/4 cup mayo (or aioli)
- salt to taste
Espelette Sauce (romesco)
- 6-7 espelette peppers (fresh) roasted, peeled and deseeded
- 2 small garlic cloves
- 1/4 cup marcona almonds
- 1 oz parmesan cheese
- 1/3 cup olive oil
- salt to taste
- 1 bunch nasturtium leaves (approx. 20)
- 1 oz onion sprouts for garnish
Calories: 137kcalCarbohydrates: 14gProtein: 4gFat: 7gSaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 34114mgPotassium: 399mgFiber: 3gSugar: 8gVitamin A: 2289IUVitamin C: 94mgCalcium: 84mgIron: 2mg
For the Esplette romesco
- Place all of the ingredients into a vitamix except for the olive oil. Turn on and puree, while the blender is still on slowly add the oil until it is a smooth puree. Season with salt and set aside.
For the Salt baked sunchokes
- Preheat oven to 400 degrees. In a small oven proof sauté pan add little of the salt to cover the bottom of the pan. Pour the rest of the salt into a bowl with egg white and water. Mix thoroughly so the mixture should look like wet sand. Place the sunchokes in the bottom of the pan. Then pour the wet salt mixture on top of the sunchokes so that they are completely covered. Place into the oven and bake for 30-40 minutes. Take out and let them cool for 5 minutes. Then take a hard spoon and crack the salt shell that has now hardened. Take all of the salt off of the vegetables and either brush or lightly rinse off any excess salt. Set aside.
For the Garlic mayo
- Simple place roasted garlic and mayo in a bowl and puree until smooth. Season with salt and set aside.
- Take your nasturtium leaves and place flat on a cutting board. Add a small dollop of garlic mayo on top of the nasturtium leaves. Take the sunchokes and cut them in half lengthwise and place on top of the garlic mayo. Add a spoonful of esplette romesco on top of the sunchoke and garnish with onion sprouts. Serve and enjoy!