Can you believe this gnarly thing is a sunflower? Well, the root of it anyway. Known as sunchoke, Jerusalem artichoke, earth apple or sunroot, this tuber is destined to be pickled and served in a salad at tomorrow night’s Valentine’s dinner party. So let’s get down and dirty.
First I made the pickling liquid: sugar dissolved in hot water and rice wine vinegar.
Next you boil the pickling liquid and peel/slice all those ‘chokes. Not fun—plus I sliced my finger, which almost always happens when I’m peeling. There’s a lesson in there somewhere. Finally I mixed a teaspoon of shichimi togarashi (Japanese 7-spice powder) into the boiling pickling liquid and poured over the sunchokes. They’ll sit in the fridge and think about their behavior until tomorrow night when they are called to action!