Sunchokes Persillade
Serves 1Prep: 10 min
Cook: 10 min
1/4 cup fresh Italian parsley, minced
1 large garlic cloves, minced
2 medium sunchokes, cut into ½-inch cubes
Canola oil, for sauteing
1 tablespoon unsalted butter
1 large egg
Kosher salt and freshly ground black pepper, to taste
Freshly grated Parmesan cheese, for garnish
Combine garlic and parsley in a small bowl and set aside.
Heat enough oil to completely coat the bottom of a large skillet over high heat. Once oil is barely smoking, carefully add sunchokes. Move around with a rubber spatula so that all sides are cooked evenly and cook until sunchokes are crispy and golden brown on the exterior, about 8 minutes. Using a rubber spatula to prevent sunchokes from sliding out, gently pour off any excess oil in the pan. Turn heat to low and add butter. Toss until melted, about 1 minute. Take pan off heat, add parsley mixture and stir to combine. Season with salt and black pepper.
In a separate small skillet, heat oil to high. Fry egg to desired doneness. Top sunchokes with fried egg. Top with Parmesan and serve immediately.
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