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| Ingredients | |
|---|---|
| Half Bunch | Carrots |
| 1 lb | Cipollini Onions |
| 1 head | Romanesco |
| 1 lb | Sunchokes |
| 1 | Fuji Apple |
| Half Bunch | Mustard Leaves |
| Half Cup | Red Wine Vinegar |
| To Taste | Salt |
| As Needed | Extra Virgin Olive Oil |
Yield: 2-3 servings
Instructions
- 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
