Poelée de topinambours
Precook the sunchokes in boiling water for 6 to 8 minutes until just fork tender. Drain.
Heat the olive oil in a sturdy pan or Dutch oven on medium heat. Add the leek and cook stirring occasionally for several minutes until the leek begins to soften.
Add the preboiled sunchokes and continue cooking and turning for about 10 minutes or until the chokes are golden. Stir in cumin and salt and pepper to taste. Top with chopped cilantro to serve.
Makes 4 servings.
- 1 pound sunchokes, peeled or scrubbed clean, sliced 1/4 inch
- 1 leek, cleaned and sliced in thin rounds
- 2 tablespoons olive oil
- 1 teaspoon cumin
- salt and pepper
- cilantro, chopped
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