Roasted Sunchokes with Shishitos and a Pear Vinaigrette

Roasted Sunchokes with Shishitos and a Pear Vinaigrette by Chef Chad from Alma Cocina

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   Ingredients

From the Market 

• Pure Abundance Vegan Cashew Cheese from Cultured South Fermentation Company 

• 1 Package Dried Chihuacle Chilies from Green Ola Acres

• 1 lb Medium/Small Sunchokes from Rodgers, Greens and Roots

• 8 Medium Shishito Peppers from Rodgers, Greens and Roots

• Aged Raw Living Organic Pear Vinegar from Piedmont Provisions

• Everything Bagel Flavored Sourdough Chips from Georgia Sourdough Co.

From Your Pantry

• 6 cloves of garlic - diced

• Salt

• Dijon mustard

• Olive Oil

Directions

Lightly Roasted Sunchokes

1. Add 1 and 1/2 tablespoons of olive oil to large large saute pan

2. Add sunchokes and 2 cloves of diced garlic

3. Roast on medium/low until tender to the touch roughly 20 minutes

4. Salt and pepper to taste

5. Finish with browned butter

Blistered Shishitos

1. Char with torch or direct flame

2. Repeat on all sides

3. Chop and set aside

Pear Vinaigrette

• Combine - Spoonful mustard, 3 or 4 chihuacle chilis, two cloves chopped garlic, chef's pinch or two of salt and 4oz Pear Vinegar - in your food processor.

• Add 9 - 12 ounces of oil while processing.

For Plating

• Combine roasted sunchokes with a few chopped shishitos and a couple of tablespoons of the pear vinaigrette and toss

• Add salt to taste

• Transfer to plate

• Add crumbled vegan cheese

• Add sourdough crumbles

• Finish with a swirl of vinaigrette

• Enjoy!