Crispy fried sunchokes, goat cheese, sauce ravigote

Adapted by StarChefs.com
March 2022
Yield: 4 to 6 servings

INGREDIENTS:

Fried Sunchokes:
1 pound sunchokes
Neutral oil
Salt
Black pepper
Sauce Ravigote:
½ cup capers, chopped
½ cup olive oil
6 cloves garlic
2 tablespoons black pepper
1 shallot, minced
½ cup chopped parsley
2 tablespoons lemon juice
1 tablespoon Champagne vinegar
Salt
Goat Cheese Spread:
1 cup Cypress Grove Humboldt Fog goat cheese
1 cup crème fraîche
¼ cup chopped chives
1 tablespoon lemon zest
Salt
Black pepper
Heavy cream
To Assemble and Serve:
(Yield: 1 serving)
Chive oil
Chive blossoms
Fried capers

METHOD:

For the Fried Sunchokes

Heat oven to 400°F. In a bowl, toss sunchokes with oil, salt, and pepper. Transfer sunchokes to a roasting pan and roast sunchokes until tender. Heat a deep-fryer. Deep-fry sunchokes until crispy. Transfer crispy sunchokes to a wire rack and season with more salt and pepper.

For the Sauce Ravigote

In a medium-sized bowl, mix to combine all ingredients.

For the Goat Cheese Spread

In a medium-sized bowl, mix to combine goat cheese, crème fraîche, chives, and lemon zest. Season with salt and pepper. Add enough heavy cream to loosen and reach desired consistency.

To Assemble and Serve

Spoon a large scoop of Goat Cheese Spread onto a serving plate and make a well in the middle. Pile some Fried Sunchokes in the well of the cheese then spoon over a few tablespoons of Sauce Ravigote. Garnish with chive oil, chive blossoms, and fried capers. 

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