Winter Abundance: Roasted Romanesco & Sunchokes

onion, sunchokes, and arugla platted and dressed with red wine vinegar
This inventive recipe combines the earthy flavors of romanesco, sunchokes, and cipollini onions with the sweetness of Fuji apples, creating a visually stunning and flavorful dish. The red wine vinegar reduction adds a tangy depth, complementing the roasted vegetables, while the mustard greens provide a fresh, peppery contrast. Finished with a drizzle of the red wine syrup, this dish is a harmonious blend of textures and tastes, making it a delightful and sophisticated culinary experience.

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Half BunchCarrots
1 lbCipollini Onions
1 headRomanesco
1 lbSunchokes
1Fuji Apple
Half BunchMustard Leaves
Half CupRed Wine Vinegar
To TasteSalt
As NeededExtra Virgin Olive Oil

Yield: 2-3 servings


  • Preheat the oven to 350°F.
  • Peel and boil half of the sunchokes and the Fuji apple in a pot until fork-tender.
  • Cut romanesco, carrots, and the remaining sunchokes into bite-sized pieces. Toss with olive oil and roast in the oven for 10-15 minutes until tender.
  • Peel the onions, coat a sauté pan with oil, and sear the onions on both sides until charred.
  • Turn off the flame, pour in the red wine vinegar, cover the pan, and reduce it by half. Bring the flame back up to simmer and further reduce it by half.
  • Place the boiled apple and sunchokes in a blender. Use the reserved liquid from the simmer to gradually add as needed to make a smooth puree.
  • Once the red wine has turned into a syrup consistency, remove it from the flame.
  • Spread a layer of puree on the plate, arrange the roasted veggies on top, place the onions around the border, and drizzle syrup around the plate.
  • Rip up the mustard greens and dress with olive oil, red wine vinegar, salt, and pepper.
  • Lay the dressed mustard greens on top of the roasted veggies