Shaved Sunchokes w/Mustard Vinaigrette and Parsley

Name: Shaved Sunchokes w/Mustard Vinaigrette and Parsley
Ingredients: ¼ cup (60 g) whole-grain or Dijon mustard; ¼ cup (60 g) whole-grain or Dijon mustard; 1 Tbsp (20 g) honey; ¼ cup (60 ml) apple cider vinegar; 10 large sunchokes (about 2 lb | 910 g), shaved into thin wafers varying from circles to long sheets; 10 large sunchokes (about 2 lb | 910 g), shaved into thin wafers varying from circles to long sheets; 1 small (2 oz | ¼ cup | 55 g) red onion or shallot, minced; 1 small (2 oz | ¼ cup | 55 g) red onion or shallot, minced; 1 tsp (6 g) salt; ½ cup (120 ml) olive oil; 1 bunch parsley (2.4 oz | 1½ cups | 68 g), stemmed, leaves left whole

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

The creamy, mild flavor and crunchy texture of raw sunchokes pairs perfectly with aggressive flavors. Don’t be shy with the vinegar in this recipe or the variations.

Ingredients

10 large sunchokes (about 2 lb | 910 g), shaved into thin wafers varying from circles to long sheets

Side dish
Winter
Gluten-free
Vegetarian

Method

Submerge the sunchokes into acidulated water.

In a large mixing bowl, combine the onion, mustard, vinegar, honey, salt, and oil.

Drain the sunchokes, add to the bowl along with the parsley, and toss. Taste and adjust the seasoning. Serve immediately.