½lbsunchokeschoose slender, evenly shaped sunchokes as they will be peeled
1tablespoonlight olive oil or cooking oil
Wateras needed for deglazing
1Tablespoonbirch syrup or maple syrup optional
Kosher saltto taste
fresh ground black pepper to taste
Finishing (optional)
Toasted hickory nutsto garnish (optional)
1pinch Chopped herbs such as fresh thyme or tarragon
Fresh orange zesta few scrapes to taste
Instructions
Peel the sunchokes, then cut into even sized pieces, about 1-2 inches. Heat the oil in a pot to medium heat, add the sunchokes, stir to coat with the oil, season with a pinch of salt, and cook, stirring occasionally for a few minutes until they begin to lightly caramelize.
Deglaze the pan with a tablespoon or two of water, put the lid back on, and cook until the liquid is evaporated. Shake the sunchokes around in the pan a bit, the pan should have brown residue starting to build up. Add the birch syrup and more water and cook again.
Continue adding small amounts of water, covering the pan to steam the sunchokes , until they're tender when pierced, about 15 minutes. The sunchokes should be deeply brown and glazed. Toss the sunchokes with the fresh herbs, orange zest and toasted nuts if using and serve.
Making ahead
For restaurant service we used to make these ahead and it saves a lot of time. To do that, follow the recipe as directed, then cool the prepared sunchokes and refrigerate.
To serve, reheat the sunchokes gently in a 300 F oven in a pan with a drizzle of oil until hot throughout, and serve.