Roast Jerusalem artichokes with fondue-style cheese sauce
Carrie Solomon’s inventive cookery really showcases the abundance of vegetables on offer in France. Here, from Bohème Cooking, is her unique take on a classic fondue.
Roast Jerusalem artichokes with fondue-style cheese sauce
Ingredients
- 1 lb 454 g Jerusalem
- Artichokes sunchokes
- 2 tsp olive oil
- 1½ tsp salt
- 2 tbsp 1 oz, 28 g butter
- 2 tsp flour
- ½ cup 2 fl oz, 57 ml milk
- ¼ cup 2 fl oz, 60 ml dry white wine (beer can also be used)
- ½ cup 1 oz, 28 g shredded cheese (Cheddar or Comté)
- Freshly ground black pepper to taste
- Herbes de Provence optional
Instructions
- Preheat the oven to 375°F (190°C, Gas 5). Clean and trim the sunchokes; they should be firm. Remove any tough or soft spots. I like to leave the skin on, as I think it gives nice texture, but you can remove it if you wish.
- Cut the sunchokes into ½ in (1 cm) thick slices. Place them in a bowl and toss with the olive oil and ½ tsp of the salt. Spread out on a baking sheet and roast for 16 to 20 minutes, until golden brown.
- Melt the butter in a saucepan. Whisk in the flour followed by the milk and the wine. Whisk quickly until the sauce is smooth, about 3 minutes. Remove from the heat and add the shredded cheese little by little, whisking in between each addition. Stir in the rest of the salt and a little fresh ground pepper.
- Serve with the herbes de Provence or just as is with the roasted sunchokes.
As featured in Taste of France issue 6
Extracted from Bohème Cooking: French Vegetarian Recipes by Carrie Solomon, Countryman Press, 2024. Photography Carrie Solomon
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