This Thanksgiving side from New Orleans chef Nina Compton will impress the whole table.
¼ cup olive oil, divided
8 ounces sunchokes, washed and cut into ½-inch slices
2 rosemary sprigs
Salt and pepper
8 shallots, peeled
¼ cup red wine vinegar
1 tablespoon chopped parsley
- Preheat oven to 350 degrees. In medium sauté pan over medium heat, add 2 tablespoons oil and place sunchokes face-down in pan. Add rosemary and season with salt and pepper. Cook until golden brown, then turn over and continue to cook for 5 minutes.
- In a roasting pan, coat shallots with remaining oil and season with salt and pepper. Roast until tender, about 10 minutes.
- In a large bowl, mix together shallots and sunchokes. Toss with vinegar and parsley. Serve warm.
- From chef Nina Compton of Compère Lapin, New Orleans, Louisiana