Just because Summer is over, doesn’t mean we have to stop eating delicious salads. Check out this warm winter salad…
Recipe developer and cookbook author, Pamela Braun believes the best way to someone’s heart is still through their stomach. Her website has recipes ranging from cocktails to desserts that will woo the taste buds.
Sunchokes with Orange Hazelnut Gremolata
Ingredients (serves 4)
- 4 Tablespoons Parsley (chopped)
- 2 Tablespoons Orange Zest (I used blood oranges)
- 1 Tablespoon Lemon Zest
- 2 Tablespoons Hazelnuts (chopped)
- 1 Tablespoon Blood Orange Juice
- 2 Tablespoons Olive Oil (divided)
- 2 Cloves Garlic (minced)
- Sea Salt
- Freshly Ground Black Pepper
- 1 Pound Sunchokes (cleaned and sliced thin)
- In a medium size bowl combine parsley, zests, hazelnuts, orange juice, 1 tablespoon olive oil and garlic. Stir thoroughly.
- Taste, add salt and pepper accordingly. Set aside.
- Add 1 tablespoon olive oil to non-stick frying pan.
- Once shimmering, add in the slices of sunchokes.
- Sauté, over medium high heat, the sunchokes until they begin to turn golden brown on the edges. This took me about 5-7 minutes. Stir the sunchokes occasionally.
- Once browned, remove from heat.
- Place slices onto plates and spoon gremolata over top
If you plan to slice the sunchokes well in advance of cooking them (or if you’re serving them raw) you will need to place the slices into acidulated water. Into a bowl of water that is big enough to hold the slices completely covered in water, add the juice from half of a lemon. This will keep the slices from browning before you cook them.
For this recipe I peeled the skins of the orange and lemon with a peeler and removed any traces of pith with the back of a knife. Then I chopped it into smaller pieces. That’s why the citrus looks like small strips.
Simplicity expert and purveyor of provocative vegetarian cuisine, A.Michelle Blakeley is the curator of the new online magazine, The Vegetarian Aficionado. Connect with her on Twitter at @vegaficionado or Instagram at vegetarianaficionado