Rinse the sunchokes well, Slice sunchokes into 1/4 inch pieces. Melt butter on medium heat. Add garlic and cook for 1 minute. Add sunchokes. Cook for 5-7 minutes until fork tender. Remove from the heat. Toss with truffle oil and parsley.
Casey and I had a wonderful trip to the farmer’s market in union square…right now you’ll find brightly colored rhubarb, asparagus…radishes and spring onions.
The colors and the textures are just amazing and they inspired a few more
mid-day meals…here’s a sweet one you may want to try (pair it with a great
vanilla ice cream, scroll down for our fave
Rhubarb, Strawberry Lavender Crisp
For the topping
2 c all purpose flour
¾ c turbinado sugar
½ tbsp salt
1 tbl lavender, finely chopped
12 tbl cold unsalted butter, cubed
For the filling
2 c red rhubarb, chopped
2 c strawberries, hulled
1 c turbinado sugar
pinch of salt
6 tbl all purpose flour
Preheat oven to 350 degrees.
To make the topping, combine all ingredients. Work the butter into the mixture with your hands until you get pea sized lumps. Work quickly to keep the butter cold. Put in the fridge.
To make the filling, combine all ingredients and toss. Divide among individual dishes. Top with the crisp and bake for 30 to 35 minutes or until the crisp is browned and the fruit is bubbling. Top with vanilla ice cream or fresh whipped cream.
Recipe courtesy of Casey Solomon for Sunday Suppers
We paired our rhubarb strawberry cobbler with the perfect ice cream, vanilla from Brooklyn Ice Cream Factory (have you been ? it’s the cute, all natural, somewhat touristy but delightful creamery in dumbo…go check it out ) we highly recommend it
Rinse the sunchokes well, Slice sunchokes into 1/4 inch pieces. Melt butter on medium heat. Add garlic and cook for 1 minute. Add sunchokes. Cook for 5-7 minutes until fork tender. Remove from the heat. Toss with truffle oil and parsley.
For the topping
2 c all purpose flour
¾ c turbinado sugar
½ tbsp salt
1 tbl lavender, finely chopped
12 tbl cold unsalted butter, cubed
For the filling
2 c red rhubarb, chopped
2 c strawberries, hulled
1 c turbinado sugar
pinch of salt
6 tbl all purpose flour
Preheat oven to 350 degrees.
To make the topping, combine all ingredients. Work the butter into the mixture with your hands until you get pea sized lumps. Work quickly to keep the butter cold. Put in the fridge.
To make the filling, combine all ingredients and toss. Divide among individual dishes. Top with the crisp and bake for 30 to 35 minutes or until the crisp is browned and the fruit is bubbling. Top with vanilla ice cream or fresh whipped cream.
Recipe courtesy of Casey Solomon for Sunday Suppers
We paired our rhubarb strawberry cobbler with the perfect ice cream, vanilla from Brooklyn Ice Cream Factory (have you been ? it’s the cute, all natural, somewhat touristy but delightful creamery in dumbo…go check it out ) we highly recommend it
