Today's featured vegetable is the 'oddball', that is, any out-of-the-ordinary vegetable whose appearance might be welcome on Thanksgiving tables.
First up ... the sunchoke, also called the Jerusalem artichoke, used in a simple salad, almost a slaw. It's nothing more than sunchokes from fall farmers markets, turnip and carrot in a simple vinaigrette.
It doesn't stand up and shout, there will be no moaning or exclaiming. But it's very good, an earthy respite from the rich- and strong-flavored dishes for which Thanksgiving is famed.
TO MAKE AHEAD ...
- Assemble the salad the morning of (or late the day before)
- You might stir in the dressing an hour or so before serving but here, it kept in the frig for 24 hours without getting the least bit soggy or changing color
- If you do dress the salad in advance, think about stirring in the parsley just before serving
A low-carb potato substitute ... fennel puree
Root vegetables and apple are a magical combination ... mashed rutabaga & apple
Make two days ahead, served at room temperature ... wild rice salad
Made with frozen grilled peppers from Trader Joe's ... warm pepper salad
AUTUMN SUNCHOKE SALAD
Hands-on time: 25 minutes
Time to table: 25 minutes
Makes 4 cups
1 pound sunchokes (see TIPS for cleaning instructions)
2 small turnips, peeled
1 large carrot
1/4 of an onion (or 3 shallots, as specified by the inspiring recipe)
4 tablespoons olive oil
Juice of 1/2 a lemon, about 1 tablespoon
1 teaspoon white wine vinegar
1 tablespoon Dijon mustard
Salt & pepper to taste
1/3 cup fresh parsley, chopped
Grate the sunchokes, turnip, carrot and onion in the food processor and transfer to a bowl. In the same food processor, whiz the dressing ingredients. Stir into grated vegetables. Taste and adjust seasonings. Stir in parsley.
SO WHAT ABOUT SUNCHOKES ...
Per Half Cup: 118 Cal (51% from Fat, 5% from Protein, 44% from Carb); 2 g Protein; 7 g Tot Fat; 1 g Sat Fat; 13 g Carb; 2 g Fiber; NetCarb11; 22 mg Calcium; 2 mg Iron; 49 mg Sodium; 0 mg Cholesterol; Weight Watchers 2 points
CREDIT WHERE CREDIT'S DUE
This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen (a gift from my friend Ann, many thanks, I'm loving it!)