Sunchokes look like witches from Disney movies. Their name doesn’t help their cause. Despite all that, they are well worth a shot. When you see them at farmers’ markets or your local grocer, they look similar to ginger and may be called Jerusalem artichoke. Once peeled and prepared, the high-iron root has a whispered nutty flavor, which pairs nicely with the licorice nip of fennel, and the smack of apple.
Apple, Beet, Fennel and Sunchoke Salad
Serves 4 as a side and costs about $7
10 sunchokes, peeled
1 fennel, stalks and fronds removed
6-8 golden beets, peeled
1-2 apples, cored
1/4 cup of olive oil
1 tablespoon of cider vinegar
1 tablespoon of lemon juice
Shake of salt and pepper
In a bowl, whisk olive oil, vinegar, and lemon juice. Thinly slice (mandolin recommended) the sunchokes, fennel, beets, and apple, and add to bowl. Throw a few shakes of salt and pepper on top and mix well. Decorate with fennel fronds if you’d like. Serve cold.
Golden beets add a leathery crunch.
Fancy fennel frond as a garnish.