So for a simple fall side dish, I paired the thin-cut slices with other fall favorites, apples and pancetta (some times called Italian bacon). Lovely!
How do you recognize sunchokes? They look like knobs of ginger, about the same size, too.
SUNCHOKE TIPS ...
- Do sunchokes need to be peeled? No, and a good thing since all the knobs would make that a fussy endeavor.
- Do sunchokes need to be washed? Yes, carefully, for between the knobs are pockets of collected earth. Just break off the knobs to wash.
- Must sunchokes be cooked? No, I like them raw, either grated (my favorite way, so far) or in chunks like a carrot.
- I'll cook the sunchokes for awhile before adding the apples. These were a mite on the 'raw' side while the apples were quite soft.
Hands-on time: 10 minutes
Time to table: 25 - 30 minutes
2 thin slices pancetta, diced small
1 tablespoon butter
1/2 pound sunchokes, trimmed and carefully washed, sliced very thin
1 - 2 apples, peeled, quartered and sliced thin
1 tablespoon cream
Salt & pepper to taste
Cook the pancetta until slightly crispy in a skillet, then set aside. Melt the butter in the same skillet. Add the sunchokes and let cook slowly til quite soft (my estimate is about 15 minutes), stirring often. Add the apple and cook til softened. Stir in cinnamon, cream and cooked pancetta, stir briefly until cream thickens slightly.
Per Serving: 109 Cal (32% from Fat, 8% from Protein, 60% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 17 g Carb; 2 g Fiber; NetCarb15; 14 mg Calcium; 2 mg Iron; 74 mg Sodium; 11 mg Cholesterol; Weight Watchers 2 points
ST LOUIS SOURCES for ...
- Tower Groves Farmers Market
- Sunchokes ... Biver Farms
- Tower Grove's winter market schedule
- November - April, the first Saturday of the month
- St. John's Episcopal Church, 3664 Arsenal (just west of Grand, south of I44)
- Pancetta ... Viviano's on The Hill