Sunchokes, the crunchy, nutty tubers native to North America, are the darling of independent chefs these days. The root vegetable is popping up in soups and salads, as flavorful purées under heady pieces of meat, roasted as garnishes, and in array of other preparations. “I love sunchokes,” said Ben Ford, executive chef and owner of Ford’s Filling Station in Culver City, Calif. “They are great to pair up with other root vegetables like fingerling potatoes, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?