Sunchokes with Morroccan Glaze
I like to make a fuss out of the seasonal delicacy, the sunchoke. This glaze also goes well with other veggies like summer squash, asparagus, or baby turnips.
2 tablespoon sundried tomatoes, soaked and pureed
¼ cup orange juice
1 lemon, juiced
1 tablespoon nama shoyu or tamari
2 clove garlic, minced
1 tablespoon dates, pureed
1 hot chilis, minced
½ tablespoon coriander, ground
½ tablespoon cumin, ground
1 teaspoon fennel, ground
½ tablespoon ginger, ground
1 tablespoon apple cider vinegar
2 pound sunchokes, also called jerusalem artichokes, peeled and quartered
Whisk all ingredients except sunchokes together. Toss glaze with sunchokes and allow to marinade for at least 1 hour before digging in. This is even better the second day. The date puree and tomato puree can be made my soaking the fruit in just enough water to soak for 30 minutes. Then puree fruit in a food processor or blender. If you do not have a blender or processor you could make the purees with your hands or mash with a fork but it would be chunkier.