Chef Devon Sanner’s
Local Vegetable Recipes
Pan-Fried Sunchokes and Potatoes with Leek Fondue
Sunchokes -Dreamflower Garden - Tucson, AZ
Fingerling Potato-Whipstone Farm- Paulden, AZ
October 16th, 2020
Ingredients:
1 cup Potatoes, peeled and medium-diced
½ cup Sunchokes, sliced into ½ inch thick rounds
½ cup Leeks, white and light green parts only, cut in ½ inch semicircles
2 Tbs. Olive oil
2 tsp. Rosemary, fresh
2 Tbs. Butter
2 Tbs. Water
2 tsp. Apple cider vinegar
Salt and black pepper to taste
1 Tbs. Fresh herbs (parsley, chives, or tarragon are great for this), minced
Procedure:
Rinse leeks thoroughly. Set a pan over medium-low heat and add butter, water, and apple cider vinegar. When butter is melted, add the leeks and season with a generous pinch of salt. Let leeks cook down and absorb the liquid, turning down the heat as necessary, until they are very soft, about 10 minutes. Remove from heat
Rinse your potatoes and parboil them in a pot of salted water for about 5 minutes, until they are tender. Be careful not to overcook them at this stage. Drain them and allow them to dry off on a paper towel.
Heat a saute pan over medium-high heat. When the pan is hot, add olive oil, then potatoes, sunchokes, and rosemary. Cook until golden brown on one side (about 5 minutes), then flip potatoes and sunchokes and cook another 5 minutes until golden brown on the other side.
Combine sunchokes and potatoes with leeks. Sprinkle with minced herbs and serve.
