Broiled Sunchokes

Name: Broiled Sunchokes
Yield: serves 4 as an appetizer or side dish
Ingredients: 4 tablespoons (1/2 stick) unsalted butter; 1 pound sunchokes, unpeeled, cut into 3/4-inch pieces; 1/2 medium yellow onion, thinly sliced; 2 large celery ribs, thinly sliced; 1 tablespoon chopped, drained sun-dried tomatoes in oil; 1 tablespoon ground green peppercorns; 1/2 teaspoon kosher salt; 1 tablespoon all-purpose flour; 4 teaspoons pale dry sherry; 2 tablespoons roughly chopped fresh flat-leaf parsley; 4 ounces semihard cheese (page 23), grated (1 cup)

December 22, 2011

AFTER WALKING BY A BIN OF LOCALLY GROWN, knobby brown sunchokes one autumn afternoon, I became curious about this unusual ingredient. Also known as Jerusalem artichokes, they taste like a cross between an artichoke heart and a potato and are at their best in the fall and winter months. If you can’t find sunchokes, substitute Yukon Gold potatoes.

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