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.
Published: June 12, 2018
Ingredients
Directions
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.
Smoked Onion Cream Ingredients
Smoked Onion Cream Directions
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.
Pair It
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.”
