Courtesy Phelix Gardner, executive chef, Pago, Salt Lake City
Choose sunchokes and potatoes that are finger-sized for this fun take on the classic Quebecois dish. Use any gravy recipe you like.
- ½ pound small sunchokes (aka Jerusalem artichokes), halved lengthwise
- ½ pound fingerling potatoes, halved lengthwise
- Oil, for frying
- Smoked onion cream (recipe follows)
- ¾ cup gravy
- ½ cup cheese curds
- Pickled jalapeños, sliced, for garnish
- Microgreens, for garnish
Blanch sunchokes and potatoes in pot of boiling salted water for 5 minutes. Drain, and dry well.
Fill pot or wok with 3 inches of oil and place over medium-high heat. Warm until oil is 350–375˚F. Fry sunchokes and potatoes until golden brown and crisp, working in batches if necessary.
Heat broiler. Coat bottom of oven-safe dish with even layer of smoked onion cream. Place sunchokes and potatoes on top of cream. Top with gravy and curds and broil until hot and bubbly, about 3 minutes. Garnish with pickled jalapeños and microgreens. Serves 4.
- 2 yellow onions, peeled and halved
- 1½ cups heavy cream
- Juice of 1 lemon
- Salt, to taste
Smoke onions in home smoker until tender. Alternatively, sauté onions until golden brown.
Pour cream in saucepan. Add onions and bring to boil. Reduce heat, and simmer 5 minutes. Transfer to blender and puree until smooth. Add lemon juice and salt, to taste.
J. Brix 2016 Cobolorum Kick on Ranch Pétillant Naturel Riesling (Santa Barbara County). “I love this pét-nat with this nutty, spicy and creamy dish,” says Owner Scott Evans. “The wine provides ample acidity and lift to maneuver through the rich sauce, and I never get tired of the Riesling and spicy food symbiosis.”