Sous Vide Sunchokes with Toasted Marcona Almonds
Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the fo ...
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Ingredients for 4
1 1/2 pounds sunchokes, scrubbed
Kosher salt and freshly ground black pepper
4 tablespoons extra virgin olive oil
2 tablespoons chopped Marcona almonds
Minced fresh chives
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 194ºF (90ºC).
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Step 2
Place the sunchokes in a large zipper lock or vacuum seal bag and season with salt and pepper. Add 1 tablespoon olive oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
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Step 3
Place the bag in the water bath and set the timer for 1 hour.
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Step 4
About 10 minutes before the timer goes off, heat the oven to 450ºF. Line a rimmed baking sheet with foil. Brush baking sheet with 1 tablespoon olive oil.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the sunchokes from the bag and pat dry. Let cool.
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Step 1
When sunchokes are cool enough to handle, smash each one with the heel of your hand until they are about 1/2 inch thick.
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Step 2
Place sunchokes on the prepared baking sheet and drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper.
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Step 3
Roast sunchokes, flipping halfway through, until the edges are golden and crisp, 25 to 30 minutes.
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Step 4
Sprinkle almonds over the top of the sunchokes and continue to roast until nuts are golden, 1 to 2 minutes.
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Step 5
Transfer sunchokes to a serving plate and garnish with chives. Serve.